Method
1. In a small pan, add the wine, vinegar and shallots, simmer until reduced by approximately half.2. Reduce to a gentle heat, add the butter, cube by cube, whisking continually to create a silky sauce.
3. Add lemon zest and juice to taste.
4. Into a heated frying pan add a drizzle of olive oil, followed by the fish, skin side down.
5. Allow to cook for 3 mins, then turn and cook the other side for approx 2 -3 mins further.
6. Serve immediately, with green vegetable of your choice, and the beurre blanc.
7. Pour the sauce over fish, garnish with parsley or chives if desired.
Ingredients
125ml Dry white wine
1 tbsp white wine vinegar
1 shallot, diced
1 tbsp Opies Pink Peppercorns, crushed
120g cold butter, cubed
Zest of half a lemon
Squeeze of lemon juice - to taste
Maldon salt and freshly ground black pepper
2 x Sea Bass Fillets
Salt
1 tbsp extra virgin olive oil
1/2 lemon, wedged, to serve
Greens of choice - French beans, peas, samphire
