4 fillets of sea bass, skin on 4 Tbs. oil 3 shallots, peeled and finely chopped 2 cloves garlic, peeled and crushed 2 field mushrooms, wiped and finely chopped 1 Tbs. finely chopped parsley salt and freshly ground black pepper 1oz/25g butter wine glass smooth red wine 2 floz/50ml fish stock flat parsley for decoration
Instructions
1) Pare the skin away from one side of the fiillets-but not completely. Leave it attach on the other side-a flap like the cover of a book.
2) Heat 2 Tbs. oil in a pan and fry shallots and garlic together until soft. Add mushrooms and parsley and continue cooking until mushrooms are completely soft and reduced in bulk. Season with salt and plenty of freshly ground black pepper.
3) Spread a quarter of this in an even layer under the flap of skin, then pull this over to enclose.
Secure with a cocktail stick, if necessary.
Repeat with remaining fillets.
4) Heat remaining oil and butter in a pan and fry the stuffed fillets on both sides, starting skin side down-around 4 minutes should do it.
5) Remove to serving platter and keep warm. Add red wine and stock to the pan and bring to the boil, with the fish juices scraping up any little bits of stuffing as well. Bubble until reduced and slightly thickened. Taste for seasoning. Serve fillets on a puddle of sauce. Decorate with sprigs of flat parsley.
