Ingredients

• 4 fillets of sea bass
• 2 tbsp olive oil
• 2 tbsp butter
• 4 tbsp white wine
• salt and pepper
• 2 shallots
• finely chopped
• 1 medium-sized courgette
• finely chopped
• 3 anchovy fillets
• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 200g/7oz rocket
• roughly chopped
• 300ml/10½oz vegetable stock
• black pepper

Directions

• To make the sauce
• heat the extra virgin olive oil and butter in a pan
• add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket
• season with black pepper and simmer for a couple of minutes.
• Remove from the heat
• allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.
• Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot
• add the sea bass fillets flesh-side down
• turn the heat to moderate and cook for about 3 minutes or until golden-brown.
• Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.
• Add the white wine
• cover with a lid and cook for a few seconds. Uncover
• turn the fillets over
• cover with a lid again and cook until the wine evaporates.
• Meanwhile
• heat the rocket sauce through gently. Arrange some rocket on a plate
• followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish.