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The perfect seabass fillet recipe, roasted in the oven and served with a rich white wine and creamy tarragon sauce, poured over the lime and garlic seasoned fish making a succulent meal.
For the sauce
- 250g oyster mushrooms, large ones torn
- 2 tbsp oil
- 2 shallots, finely chopped
- 1 tbsp flour
- 200ml dry white wine
- 2 tbsp roughly chopped fresh tarragon
- 142ml carton double cream
For the fish
- 4 x 350g (12oz) sea bass, cleaned
- 3-4 cloves garlic, finely chopped
- 2 limes, sliced
- Olive oil to drizzle
- Lime wedges
- Fresh tarragon
- Make five slits down each side of each fish, and then place some garlic in each slit. Put lime slices into the body cavity of each fish. Arrange fish in a roasting tin and drizzle over a little olive oil. Roast in the oven, (180ºC) for about 20 minutes, or until the fish is cooked.
- Meanwhile, to make the sauce, heat the oil in a pan and quickly brown the shallots and mushrooms. Stir in the flour and cook for a minute.
- Gradually stir in the wine and tarragon. Bring to the boil, then stir in the cream and heat thoroughly, stirring, but do not allow to boil.
- Serve sea bass with the oyster mushroom sauce. Garnish with lime and tarragon.