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Pan-fried sea bass, poached oysters, sage, capers and brown butter

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the skate wing

  • 2 tbsp olive oil
  • 2 x 200g/7oz skin-on sea bass fillets, boned
  • 75g/2½oz unsalted butter
  • 6 fresh sage leaves
  • 75g/2½oz capers, drained
  • 1 lemon, juice only

For the poached oysters

  • 75g/2⅔oz unsalted butter
  • 1 shallot, finely diced
  • 1 garlic clove, sliced
  • 1 bay leaf
  • 200ml/7fl oz white wine
  • 2 tbsp white wine vinegar
  • 6 oysters, shucked, juices reserved

To serve

  • 100g/3½oz baby spinach
  • 2 tbsp fresh flatleaf parsley, roughly chopped

Method

  1. To cook the sea bass, heat the oil in a large frying pan. Add the fish and fry on one side for 2 minutes, then turn over and add the butter. Cook until the butter turns brown, then finish with the sage, capers and lemon juice. This will take around 8–10 minutes depending on the thickness of the bass.

  2. For the poached oysters, heat 25g/1oz of the butter in a medium saucepan, then add the shallot and garlic and fry for 1–2 minutes. Add the bay leaf, white wine, vinegar, and the juice from the oysters and cook until reduced by half. Add the oysters and the remaining butter to the pan. Poach gently in the liquor for 1–2 minutes or until warmed through.

  3. Heat a sauté pan and cook the spinach with a splash of water until wilted.

  4. To serve, place the wilted spinach in the centre of two plates and top with the sea bass and all the brown butter mixture from the pan. Arrange the poached oysters on top and finish with fresh parsley.

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