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Sea Bass with Courgette and Peas Fricassee, and Lemon Butter SauceSea Bass with Courgette and Peas Fricassee, and Lemon Butter Sauce
Sea Bass with Courgette and Peas Fricassee, and Lemon Butter Sauce
Sea Bass with Courgette and Peas Fricassee, and Lemon Butter Sauce
Enjoy a delicious sea bass dish with courgette and peas fricassee, topped with a rich lemon beurre blanc sauce. Pairs perfectly with Andre Goichot Pouilly Fuisse for a light and flavorful meal!
Gareth Mullins
Gareth Mullins
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Recipe - SuperValu Online
Sea Bass with Courgette and Peas Fricassee, and Lemon Butter Sauce
Sea Bass with Courgette and Peas Fricassee, and Lemon Butter Sauce
Prep Time15 Minutes
Servings4
Cook Time15 Minutes
Ingredients
4 sea bass portions (160g each, skin on, pin-boned)
200g peas
1 courgette, seeded
Olive oil (for cooking)
1 lemon (juice)
Salt and freshly ground black pepper (for seasoning)
Vegetable oil (for pan-frying the seabass)
2 shallots, finely chopped
60ml white wine vinegar
60ml white wine
Juice of 1 lemon
125g cold unsalted butter, cut into small chunks
Salt and freshly ground white pepper
Chives, finely chopped (for garnish)
Andre Goichot Pouilly Fuisse (optional, pairs very well)
Directions
  1. Preheat your oven to 190°C (375°F).
  2. Blanch the courgette and peas in boiling salted water for 2 minutes.
  3. Plunge the blanched vegetables into iced water to refresh, then drain and set aside.
  4. Heat a heavy-based frying pan over high heat. Season the sea bass fillets with salt and pepper.
  5. Add a little vegetable oil to the pan and carefully place the sea bass, skin-side down. Pan-fry for 3 minutes or until golden on one side.
  6. Transfer the sea bass to a roasting tray and finish in the preheated oven for 3-4 minutes, or until just cooked through.
  7. While the sea bass is in the oven, place the shallots, vinegar, white wine, and 60ml of water in a saucepan. Cook over moderate heat until almost all the liquid has evaporated.
  8. Reduce the heat to low and whisk in the butter, one piece at a time, allowing each piece to melt before adding the next.
  9. Remove the pan from the heat occasionally to prevent overheating. Once all the butter is incorporated, the sauce should have a smooth, thin custard-like consistency.
  10. Season the beurre blanc with salt, white pepper, and lemon juice. Keep warm.
  11. When ready to serve, gently warm the blanched vegetables in a little olive oil.
  12. Place the warmed vegetables at the bottom of a warm serving dish.
  13. Spoon the lemon beurre blanc over the vegetables.
  14. Lay the cooked sea bass fillets on top.
  15. Garnish with chopped chives and serve immediately.
15 minutes
Prep Time
15 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
4 sea bass portions (160g each, skin on, pin-boned)
SuperValu Sea Bass Fillets (200 g)
SuperValu Sea Bass Fillets (200 g)
2 for €12
€6.99€34.95/kg
200g peas
SuperValu Petit Pois (450 g)
SuperValu Petit Pois (450 g)
€0.79€1.76/kg
1 courgette, seeded
SuperValu Courgettes (2 Piece)
SuperValu Courgettes (2 Piece)
€1.79€0.90 each
Olive oil (for cooking)
SuperValu Olive Oil (1 L)
SuperValu Olive Oil (1 L)
€5.49€5.49/l
1 lemon (juice)
SuperValu Lemons (3 Piece)
SuperValu Lemons (3 Piece)
€1.29€0.43 each
Salt and freshly ground black pepper (for seasoning)
Cape Herb Twin Salt & Pepper Grinder (110 g)
Cape Herb Twin Salt & Pepper Grinder (110 g)
€3.99€36.27/kg
Vegetable oil (for pan-frying the seabass)
SuperValu Vegetable Oil (1 L)
SuperValu Vegetable Oil (1 L)
€1.75€1.75/l
2 shallots, finely chopped
SuperValu Signature Tastes Banana Shallots (350 g)
SuperValu Signature Tastes Banana Shallots (350 g)
€1.49€4.26/kg
60ml white wine vinegar
SuperValu White Wine Vinegar (500 ml)
SuperValu White Wine Vinegar (500 ml)
€1.50€3.00/l
60ml white wine
Black Tower White Wine (75 cl)
Age restricted item
Black Tower White Wine (75 cl)
€8.00€8.00/75cl
Juice of 1 lemon
SuperValu Lemons (3 Piece)
SuperValu Lemons (3 Piece)
€1.29€0.43 each
125g cold unsalted butter, cut into small chunks
SuperValu Irish Unsalted Butter (227 g)
SuperValu Irish Unsalted Butter (227 g)
€2.29€10.09/kg
Salt and freshly ground white pepper
Cape Herb Twin Salt & Pepper Grinder (110 g)
Cape Herb Twin Salt & Pepper Grinder (110 g)
€3.99€36.27/kg
Chives, finely chopped (for garnish)
SuperValu Fresh Chives (20 g)
SuperValu Fresh Chives (20 g)
€1.19€59.50/kg
Andre Goichot Pouilly Fuisse (optional, pairs very well)
Andre Goichot Pouilly Fuisse (75 cl)
Age restricted item
Andre Goichot Pouilly Fuisse (75 cl)
Only €21.99
€21.99€21.99/75cl

Recipe

  1. Preheat your oven to 190°C (375°F).
  2. Blanch the courgette and peas in boiling salted water for 2 minutes.
  3. Plunge the blanched vegetables into iced water to refresh, then drain and set aside.
  4. Heat a heavy-based frying pan over high heat. Season the sea bass fillets with salt and pepper.
  5. Add a little vegetable oil to the pan and carefully place the sea bass, skin-side down. Pan-fry for 3 minutes or until golden on one side.
  6. Transfer the sea bass to a roasting tray and finish in the preheated oven for 3-4 minutes, or until just cooked through.
  7. While the sea bass is in the oven, place the shallots, vinegar, white wine, and 60ml of water in a saucepan. Cook over moderate heat until almost all the liquid has evaporated.
  8. Reduce the heat to low and whisk in the butter, one piece at a time, allowing each piece to melt before adding the next.
  9. Remove the pan from the heat occasionally to prevent overheating. Once all the butter is incorporated, the sauce should have a smooth, thin custard-like consistency.
  10. Season the beurre blanc with salt, white pepper, and lemon juice. Keep warm.
  11. When ready to serve, gently warm the blanched vegetables in a little olive oil.
  12. Place the warmed vegetables at the bottom of a warm serving dish.
  13. Spoon the lemon beurre blanc over the vegetables.
  14. Lay the cooked sea bass fillets on top.
  15. Garnish with chopped chives and serve immediately.