Fillet of Sea Bass Sautéed with Carrots and Parsley

Name: Fillet of Sea Bass Sautéed with Carrots and Parsley
Yield: Serves 4
Ingredients: juice of ½ lemon; 300 ml/½ pint fish stock; Salt and freshly ground white pepper; Salt and freshly ground white pepper; 50 g/2 oz unsalted butter; 1 tbsp oil; 50 g/2 oz parsley; 225 g/8 oz carrots; 2 X 450-550 g/1-1¼ lb sea bass

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This is a good dish for those who are having to count the calories. It is also quick and simple to both prepare and finish.

Ingredients

2 X 450-550 g/1-1¼ lb sea bass
225 g/8

Fish course
Pescatarian
Gluten-free

Method

Scale and fillet the sea bass. Remove the small bones from each fillet – found just behind the head – with a pair of pliers. Make three or four cuts diagonally in the skin – this should prevent the fillets from curling when cooking. Peel the carrots and cut into even thin strips about 5 cm/2 inches long by 3 mm/⅛ inch wide. Wash and pick over the parsley and chop coarsely.