Sea bass with sautéed mushrooms recipe

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  • Serves 1
  • 10 mins to prepare and 15 mins to cook
  • 672 calories / serving
  • Freezable
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Seabass mushrooms HERO

Divide the butter between 2 frying pans and set both over a medium heat.

To one, add the shallot and sage leaves and fry until both are crisp, then transfer to a plate lined with kitchen paper. At the same time, to the other pan add the mushrooms and cook for 10 minutes until golden-brown.

Add the sea bass fillet to the first pan, skin side down and cook for 3 minutes until the skin is crisp, turn over and cook for a further 3 minutes.

Serve the fish sprinkled with the shallots and sage leaves, and accompanied by the mushrooms.

*Inspired by Donna R. featured in the Realfood Cookbook

**This dish is very indulgent, so it shouldn't be eaten too often. But it's perfect for those special occasions!

 

 

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  • Ingredients

  • 10g (1½oz) butter
  • 1 shallot, sliced
  • 6 fresh sage leaves
  • 200g (7oz) mushrooms, sliced
  • 350g sea bass fillet
  • 1tbsp chopped flat-leaf parsley
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  • Energy 2809kj 672kcal 34%
  • Fat 41.8g 60%
  • Saturates 12.6g 63%
  • Sugars 1.3g 1%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 2.3g Protein 72.2g Fibre 3g

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