Sea Bass Fillet with Samphire and Chanterelles Recipe

Ingredients:

• 4 Sea Bass Fillets
• 1 Bunch Samphire (approx. 100g)
• 200g Chanterelle Mushrooms
• 2 Cloves Garlic, Minced
• 2 Tablespoons Butter
• 1 Tablespoon Olive Oil
• Salt and Pepper, To Taste

Instructions:

1. First, preheat your oven to 200 degrees Celsius.
2. Clean the mushrooms with a damp cloth. Trim off the ends and cut them into quarters. Set aside.
3. Rinse the samphire and remove any tough woody stems. Set aside.
4. Pat the sea bass fillets dry with kitchen paper and season generously with salt and pepper on both sides.
5. In a large skillet, heat the butter and olive oil over medium-high heat. Once the butter has melted, add the minced garlic and cook for 30 seconds, stirring constantly.
6. Add the chanterelle mushrooms to the pan and cook for 5-7 minutes, or until they have released their moisture and are lightly browned. Once the mushrooms are cooked, remove them from the pan and set them aside.
7. In the same skillet, add the seasoned sea bass fillets and sear on both sides for 2-3 minutes, until browned.
8. Place the skillet in the oven and bake for 5-7 minutes, or until the sea bass is cooked through and flakes easily with a fork.
9. While the fish is cooking, bring a large pot of salted water to a boil. Add the samphire and cook for 2-3 minutes, until tender. Drain the samphire and pat it dry with paper towels.
10. To serve, divide the samphire and chanterelle mushrooms among four plates. Top with a sea bass fillet and serve immediately.

Verdict:

This dish is a perfect balance of flavours with the succulent sea bass and slightly salty samphire. The earthy flavour of the chanterelle mushrooms really add to the dish. It’s simple, yet so elegant and makes for a great meal for special occasions.

Serving Suggestions:

This dish pairs well with roasted vegetables like carrots and beets, or a simple green salad. It’s also great with a glass of dry white wine like Sauvignon Blanc or Chardonnay.