Ingredients

• 2 tbsp vegetable oil
• ¼ red pepper
• chopped
• ¼ onion
• finely chopped
• 1 garlic clove
• crushed to a paste
• pinch chilli flakes
• 100ml/3½fl oz white wine
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• 5 fresh basil leaves
• torn
• 1 sea bass fillet

Directions

• Heat half of the oil in a pan and gently fry the pepper
• onion and garlic for 3-4 minutes
• or until softened
• then stir in the chilli flakes.
• Pour in the white wine and simmer for 8-10 minutes
• or until the liquid has reduced by half
• then stir in the cream and season
• to taste
• with salt and freshly ground black pepper. Simmer gently for 1-2 minutes
• then stir in the basil.
• Heat the remaining oil in a pan
• season the fish with salt and freshly ground black pepper and fry
• skin-side down
• for 2-3 minutes
• or until golden-brown and crisp. Turn the fish over and fry for a further 1-2 minutes
• or until the fish is golden-brown all over and cooked through.
• To serve
• spoon the pepper
• chilli and basil cream onto a serving plate and place the fish on top.