Move over salmon, seabass is heir to the throne! Its firm, snowy-white flesh is growing in popularity in bistros all over the country; and, once you have tasted it, you will understand why. To bring out the full flavour of the fish, we have simply pan-fried it in a sizzle of basil and lemon butter. Serve on a bed of wilted greens with the cooking juices drizzled over the top.
Serves Two - £19.99
Serves One - £10.50