Pan-Fried Cornish Sea Bass on a Bed of Caramelized Red Cabbage

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Kit Chapman

Published 1989

  • About

Ingredients

  • 4 × 175200 g (6–7 oz) thick, meaty portions sea bass, with skin left on
  • 1 med

Method

Make three incisions on the skin of each portion of fish with a sharp knife.

Place the cabbage in a saucepan with 25 g (1 oz) of the butter. Add the wine, cassis and veal stock. Bring to the