Sea Bass with Coriander Carrots

Name: Sea Bass with Coriander Carrots
Cuisine: British
Ingredients: 1 sea bass to weigh about 1-1.25kg/2¼-2¾lb; 15 ml olive oil; 25 g/1 oz melted butter; salt and freshly ground white pepper; salt and freshly ground white pepper; 280 g/10 oz carrots; juice of ½ lemon; 175 ml/6 fl oz fish stock; 30 ml/2 fl oz dry white wine; 60 ml/2 fl oz whipping cream; 40 g/1½ oz unsalted butter; 1 tbsp chopped fresh coriander

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Carrots and coriander, a bit like bacon and eggs or basil and tomato, were made for each other, natural partners.

Ingredients

1 sea bass to weigh about 1-1.25kg/2¼-2¾lb
15 ml

Europe
United Kingdom
Fish course
Gluten-free
Pescatarian

Method

Scale and fillet the sea bass then remove the pin bones. Cut each fillet in half across and at a slight angle. Using the oil, lightly grease a grilling tray and lay the fillets of fish on this skin side down. Brush them with the melted butter and season.

Peel the carrots and cut them into strips as long as the carrots and about 2mm/⅛in wide. Blanch these in boiling salted water for a fe