Pan Fried Sea Bass with Mange Tout, Peas and Asparagus with a Mint Butter Vinaigrette

Preparation time: 5 mins
Cooking time: 7 mins
Serves: 2

Ingredients
2 x 140 - 200g Sea Bass Fillets (Skin on)
20g Peas
20g Mange Tout
20g Asparagus
25ml Olive Oil
1 Shallot
12.5 cl White Wine
50g Butter
1 Sprig of Mint

Method
Clarify 50g of Butter
Shell the peas, blanche the peas, mange tout and asparagus in boiling salted water for 30-45 seconds, refresh in ice cold water, drain and set to one side
Slice the Sea Bass fillet equally in two and slash the skin. Drizzle olive oil over the skin and season well. Place in a smoking hot pan skin side down and cook for 1-2 mins until the skin is crisp and coloured. Transfer the pan to a preheated oven at 200c for a further 2-3 mins to finish cooking
Finely dice the shallot, place in a pan and add a glass of white wine. Reduce by half, remove from the heat, add the clarified butter and season to taste. Add a stalk of fresh mint leaves to the pan and leave to infuse
to serve. warm the vegatables through in a little butter and arrange towards the centre of clean plate. Sit the pieces of the Sea Bass on top. Remove the mint from the butter vinaigrette and warm through gently. Finsh by spooning the vinaigrette over the Sea Bass

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