Camden New Journal - Reciepe for Sea Bass with Garlic and Rosemary By Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 30 July 2008

Clare Latimer's recipe for
Sea Bass with Garlic and Rosemary

Sea Bass with Garlic and Rosemary
This gives a good crispy skin on top and a ready-made sauce below.
What more could you ask for? I would serve with purple sprouting broccoli and mashed potato.
Serves 2

Ingredients
Olive oil;
Two fillets off sea bass;
Splash white wine;
25g butter;
Two springs fresh rosemary;
Two cloves garlic, peeled and crushed;
Juice of 1/2 lemon;
Sea salt and freshly ground black pepper.

Method
Heat the oil in a heavy-based pan, that has a tight-fitting lid, and then add the sea bass skin side down. Fry for three to four minutes or until crisp and golden.
Turn the fillets over, add a splash of wine and allow to sizzle and evaporate slightly.
Lower the heat and add the butter, rosemary and garlic, then cover and simmer gently for a further seven to eight minutes. Remove the fish and place on warmed serving plate.
Add the lemon juice to the pan, season and then spoon over the fish.

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