Pan-roast sea bass fillet with Jersey scallops and peas

Ingredients

Fish & Shellfish

  • 4 sea bass fillets, each weighing 170g
  • 4 large Jersey scallops

Fruit & Vegetables

  • 100g of frozen garden peas
  • 1 lemon, juiced
  • 1 shallot
  • 1/2 bulb of garlic
  • 5 button mushrooms, sliced
  • 1/2 lemon, juiced

Oils & Vinegars

  • vegetable oil
  • vegetable oil

Dairy

  • 2 knobs of butter
  • 300ml of double cream

Store Cupboard

  • salt
  • 1 vanilla pod
  • 950ml of fish stock
  • salt

Salad & Fresh Herbs

  • 1 sprig of fresh thyme
  • 1 handful of pea shoots

Beverages

  • 125ml of white wine
  • 125ml of dry vermouth