Wild sea bass with pea and mint soup

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Ingredients

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Sea bass

Pea and mint soup

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
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
  • 450ml of water
  • 1 pinch of sugar
  • 450g of petit pois
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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