Sea bass with cider and mushroom sauce recipe

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 466 calories / serving
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HE BASSCIDERMUCHSROOM

Melt half the butter in a frying pan. Add the fish and cook over a medium heat for 1-2 minutes on each side until lightly browned. Meanwhile melt the remaining butter in another frying pan and add the spring onions and cook over a low heat, stirring occasionally for 2 minutes until soft. Stir in the mushrooms and cover and cook, stirring occasionally for 3-4 minutes until lightly browned.

Using a fish slice, transfer the sea bass fillets to the mushroom mixture and pour in the cider. Cover and simmer gently for 2 minutes then season, with salt and freshly ground black pepper. Carefully transfer the fish to a warmed serving dish using a fish slice and keep warm. Stir the cream into the mushroom sauce. Blend the cornflour with 1 tbsp of water to form a smooth paste in a small bowl then stir the paste into the sauce. Increase the heat to medium and cook, stirring continually for 1-2 minutes until the sauce has thickened. Serve the fish with the sauce spooned over garnished with parsley and served with roasted vine tomatoes.

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  • Ingredients

  • 75g butter
  • 4 sea bass fillets
  • 6 spring onions, trimmed and chopped
  • 124g button mushrooms, quartered
  • 200ml cider
  • 4tbsp double cream
  • 1tsp cornflour
  • 2tbsp fresh chopped parsley
  • roasted vine cherry tomatoes to serve
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  • Energy 1936kj 466kcal 23%
  • Fat 35.5g 51%
  • Saturates 16.1g 81%
  • Sugars 2.2g 2%
  • Salt 1.2g 20%

of the reference intake
Carbohydrate 3.1g Protein 30.4g Fibre 0.9g

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