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Sea bass with cider and mushroom sauce recipe

16 ratings

This speedy sea bass dish, served with a creamy cider and mushroom sauce and side of roasted cherry tomatoes, is perfect for a midweek meal and ready in less than 30 minutes. See method

Serves 4
Takes 20 mins
466 calories / serving

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

If you don't have sea bass, try using another white fish

Each serving contains

Energy
1935kj
466kcal 23%
Fat
36g 51%
Saturates
16g 81%
Sugars
2g 2%
Salt
1.2g 20%

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

Method

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.

See more Fish recipes.