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Pan-fried sea bass with a mushroom and red onion compôte

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Ed Baines

From Ready Steady Cook

Method


  1. In a pan melt the butter with the sugar.

  2. Add the sea bass fillet and cook for four minutes on each side, or until cooked.

  3. Add the white wine vinegar and remove from the heat.

  4. For the compote, heat the oil in a pan. Add the onion and fry for five minutes, until golden and soft.

  5. Add the sugar, lemon juice, mushrooms and white wine and cook for a further five minutes.

  6. For the caramelised fennel, heat a frying pan and add the oil and sugar.

  7. Add the fennel and cook for three minutes on each side, until caramelised.

  8. To serve, place the compote onto the plate, add the sea bass and place the fennel on top.

Ingredients

  • 1 sea bass fillet
  • 3 tbsp butter
  • 2 tbsp sugar
  • 1 tbsp white wine vinegar

For the red onion compote

  • 1 tbsp olive oil
  • ½ red onion, sliced
  • 2 tbsp dark brown sugar
  • 1 lemon, juice only
  • 4 chestnut mushrooms, cleaned and sliced
  • 30ml/2fl oz white wine

For the caramelised fennel

  • ½ fennel bulb, sliced
  • 1 tbsp sugar
  • 1 tbsp olive oil

Shopping List

Pan-fried sea bass with a mushroom and red onion compôte

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry

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