Roasted sea bass with wild mushrooms
Braised Portobellos and sautéed wild mushrooms are served with buttery roasted sea bass in this bistro-style dish.
Ingredients
For the braised mushrooms
- 2 dried ancho or chipotle chillies
- 2 Portobello mushroomsÌý
- 2 tbsp olive oil
- 1 tsp cumin seedsÌý
- 1 tsp dried oreganoÌý
- 3 garlic cloves, finely choppedÌý
- 1 red pepper, finely chopped
- 2 tbsp tomato puréeÌý
For the roasted sea bass
- 30g/1oz plain flour
- 2 tbsp olive oil
- 1 whole sea bass, head removed, cut through the bone into 2 steaks and scored
- 2 thyme sprigsÌý
- 40g/1½oz unsalted butter, diced
- 1 lemon, juice only
- salt and freshly ground black pepper
For the sautéed wild mushrooms
- 1 tbsp olive oil
- 40g/1½oz unsalted butter
- 200g/7oz mixed wild mushroomsÌý
- 100²µ/3½´Ç³ú cavolo neroÌý
- 1 banana shallot, finely chopped
- 1 garlic clove, crushed
- 1 tsp chopped fresh tarragon
Method
To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180CÌýFan/Gas 6.
Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over the olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes.
Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside.Ìý
Increase the oven temperature to 200C/180C Fan/Gas 6.
To make the roasted sea bass, season the fish with some salt and pepper, then heat the oil in an ovenproof sauté pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm.
To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through.
To serve, spoon the sauce onto the plates and place the Portabello mushroomson top. Add the wild mushrooms and cavolo nero, and finish with the sea bass.
