Ingredients

• 1 sea bass fillet
• skin scored
• olive oil
• for drizzling
• salt and freshly ground black pepper
• dash olive oil
• ½ onion
• finely sliced
• 150g/5½oz sugar snap peas
• ½ lemon
• juice only
• 200g/7oz basmati rice
• cooked according to packet instructions (cooked weight)
• salt and freshly ground black pepper
• lemon wedges
• to garnish

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the roast sea bass
• drizzle the sea bass with olive oil and season with salt and freshly ground black pepper. Heat an ovenproof frying pan over a medium heat
• add the sea bass skin-side down and fry for 2-3 minutes until golden-brown
• then turn over and fry for a further 1-2 minutes. Transfer the pan to the oven and bake for five minutes
• until the fish is cooked through. Remove the fish from the pan and set aside.
• For the spring vegetables and sauce vierge
• heat the olive oil in the same pan and fry the onion until softened. Add the sugar snaps
• lemon juice
• cooked basmati rice
• and cook until warmed through. Season to taste with salt and freshly ground black pepper.
• To serve
• pile the rice onto a serving plate and top with the sea bass fillet. Garnish with lemon wedges.