Pan Roasted Stone Bass with Baby Gem, Potatoes, Peas and Mint

Chef: Gareth Mullins

 

4 stones bass fillets

2 heads of baby gem

2 shallots finely sliced

100mls chicken stock

400g of cooked potatoes

200g peas fresh of frozen

100g of butter

3 sprigs of mint picked and chopped

1 lemon

Salt and pepper

Place heavy based frying pan on a high heat, season the bass with salt and pepper, add some vegetable oil to the pan, carefully place the fish into the pan and pan fry for 4 mins (until golden) on one side. Place on roasting tray and finish cooking in pre-heated oven at 190 deg for 2-3 mins or until cooked through.

To make the sauce – add the an tea spoon of butter to same pan, sauté the shallots for 2 minutes with no colour, add the gem, potatoes, peas and chicken stock to the pan, bring to the boil and add the rest of the butter and mint. Squeeze the juice from the lemon and season with salt and pepper.

To plate – put some of the garnish and sauce on the plate, place the cooked plaice on top of and spoon more of the sauce over the fish and serve