Recipe: Sea bass in mushroom, onion sauce

Rating: 4.7 stars based on 1096 reviews


  • 1 whole sea bass, about 300g
  • olive oil
  • 2 shallots, sliced
  • 40g button mushrooms, sliced
  • ½ tbsp white wine vinegar
  • 200ml veal stock
  • ½ tbsp butter


  • To make the sauce, heat a little olive oil in a pan and cook the shallots for about 5 mins until golden and soft.
  • Add the mushrooms and continue to cook for 10 mins, stirring occasionally.
  • Add the vinegar and let it come to the boil for 3 mins, then add the stock, season lightly and simmer for 30 mins, skimming at regular intervals.
  • Puree the mixture into a thick puree.
  • Make a sauce by passing some of the puree through a fine sieve into a clean pan, bring back to the boil and whisk in the butter to thicken and gloss the sauce.
  • Heat a non-stick frying pan until smoking hot, add a few drops of oil, then add the fish, skin side down.
  • Season with salt and pepper and press the fish down with a palette knife if it begins to curl up.
  • Once the skin is well browned, turn the fillets over and cook the other side; the whole process should take no more than 5-6 mins, depending on the thickness of the fish.

To serve

  • Pour the sauce around the purée, place the fish on top and add a few parsnip crisps for garnish.


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