Galton Blackiston's sea bass recipe is brilliantly simple. The baked sea bass and verdant pea soup look stunning together, and the flavours combine deliciously for a magnificent seafood dish. Ask your local fishmonger to prepare the sea bass fillet for you if you don't want to do this yourself

Method
1.
Cut three pieces of greaseproof paper about 35cm square. Cut each square from corner to corner to form a triangle and spread the triangles out on a work surface
2.
Using a sharp knife, slice the sea bass fillets into short strips about 2.5cm wide and place 5 or 6 strips in the centre of each triangle of greaseproof paper
VideoVideo: Fillet a round fish
3.
Add a chunk of lemon grass, 4 tomato quarters, a tablespoon each of petits pois, broad beans, white wine and olive oil. Season with salt and pepper and scatter over some chopped dill
4.
Now carefully fold over one corner of the greaseproof paper, then fold over the other corner so that you have a samosa-shaped parcel, folding the edges in tightly to seal
5.
Preheat the oven to 180°C/gas mark 4. Place the sea bass parcels on a large baking sheet, sprinkle over a little cold water and cook in the preheated oven for 5-8 minutes
6.
For the pea and mint soup melt the butter in a large saucepan, add the onions and garlic and cook to soften; set aside
7.
Bring the water to the boil, add salt and a good pinch of sugar, throw in the peas and cook until just tender
8.
Remove from the heat, add the mint leaves and immediately blitz in a liquidiser, adding the onions and garlic. Pass through a sieve, and when re-heating to serve, add the cream and adjust the seasoning
9.
To serve the sea bass, ladle the soup into individual serving plates and place a piece of sea bass on top
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Sea bass recipe with a light and crisp white wine, a champagne or sparkling white wine, or a fresh and medium bodied white wine

Ingredients

Sea bass

Pea and mint soup

Equipment

  1. Liquidiser

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This sea bass recipe results in a simple yet elegant meal by Galton Blackiston. Pea and mint soup provides a tasty and cosy side to the wild sea bass.