Sea bass with cream sauce
Branzino con salsa crema
Paul Pettengale
SERVES 2
Preparation 10 minutes
Cooking 10 minutes
2 large sea bass fillets, ask your fishmonger to prepare these
olive oil for frying
for the sauce
1 tbsp olive oil
100g black olives, pitted and finely chopped
1 clove garlic, peeled and finely chopped
1 shallot, peeled and finely chopped
handful flat-leaf parsley, finely chopped
¼ red chilli, finely chopped
½ glass dry white wine
100ml double cream
salt and freshly ground black pepper
Heat 2 tbsp oil in a pan. When hot add the sea bass, skin-side down. Cook for 2-3 minutes, then cook flesh-side down. Transfer to a grill until the skin is crisp. Set aside. In a saucepan, heat 1 tbsp olive oil, add the shallot and garlic. Cook for 2 minutes. Add the chilli for a minute then the olives and wine. Reduce. Add the cream and let boil. Remove from the heat. Season and add the parsley. Serve the sauce over the fillets.
