Roasted sea bass with garlic and parsley butter
Serves 2 hungry people:
2) pre heat oven to 220 degrees
3) roughly chop a large handful of parsley, mix in a bowl with 50g of roasted garlic butter and the rind of half a grated lemon
4) score 3 deep cuts into the sides of fish with a sharp knife, stuff the cuts and the fish cavity with the herb/butter mixture
5) place fish into the oven for 15 minutes on a baking dish lined with greaseproof paper - when cooked the skin of the fish should be crispy with white, moist but firm flesh underneath
6) while the fish is baking, fry some lardons with a little butter & lemon thyme, add a handful of king prawns and the juice of half a lemon, simmer gently until you have a golden buttery reduction to pour over your fish
7) serve with a simple herb salad and some minted new potatoes & /or cous cous to mop up the juices
