Roasted sea bass with wild mushrooms

Preparation time
less than 30 mins

Cooking time
1 to 2 hours

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the braised mushrooms

  • 2 dried ancho or chipotle chillies
  • 2 Portobello mushrooms
  • dash olive oil
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 3 garlic cloves, finely chopped
  • 1 red pepper, finely chopped
  • 2 tbsp tomato purée

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 sprigs
  • 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 mushrooms
  • 100g/3½oz cavolo nero
  • 1 banana shallot, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp chopped fresh tarragon
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