Ingredients

• 6 tbsp olive oil
• 1 banana shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 200g/7oz mixed wild mushrooms
• chopped
• 12 fresh sage leaves
• salt and freshly ground black pepper
• 300ml/11fl oz fish stock
• 75g/3oz Serrano ham
• chopped (reserve 4 whole slices)
• 4 x 175g/6oz sea bass fillets
• skin on

Directions

• Heat two tablespoons of the olive oil in a wok
• add the shallot and garlic
• and fry for 2-3 minutes
• or until softened.
• Add the chopped mushrooms and four of the sage leaves and fry for 4-5 minutes
• stirring well. Season
• to taste
• with salt and freshly ground black pepper.
• Add the fish stock and bring to a simmer. Continue to cook until most of the stock has evaporated. Stir in the chopped Serrano ham.
• Meanwhile
• heat the remaining olive oil in a frying pan and fry the remaining sage leaves and slices of ham for 1-2 minutes
• or until just crisp. Remove the sage leaves and ham from the pan using a slotted spoon and set aside to drain on kitchen paper.
• Add the sea bass fillets
• skin-side down
• to the same frying pan and fry for 1-2 minutes
• or until crisp and golden-brown. Carefully turn the fillets over and fry for a further 1-2 minutes
• or until the sea bass is cooked through.
• To serve
• spoon the mushroom mixture onto serving plates
• sit a sea bass fillet on top of each pile of mushrooms. Top with the crispy sage and one slice of Serrano ham.