Roasted fillet of sea bass with Scottish girolles

Serves 4

4 fillets of sea bass (approximately 180g each – you can ask your fishmonger to prepare these)
200g Scottish girolles (the season runs from July to early September)
20g unsalted butter
120g broad beans, removed from the shell (this is time consuming,but produces much better results)
1 medium bunch of basil
500g of firm plum tomatoes (or equivalent)
2 peeled and finely chopped shallots
200ml olive oil
Salt & pepper
Juice of half a lemon

In a large non stick pan, add 100ml of olive oil and place the sea bass skin side down, adjusting the heat to make a nice crispy skin.

At the same time as the fish is cooking, in a non stick pan, place 50ml of olive oil and the shallots, cooking slowly on a low heat for about 2 minutes. Add a pinch of salt and pepper, the tomatoes and broad beans. Warm gently on a very low heat until the tomatoes start to bleed (another 2 mins) and remove from the heat.

Whilst those two are cooking, add the butter to a heavy bottomed pan and gently sweat the girolles (or similar wild mushrooms). This will take about 3-4 mins. Drain off any excess liquid and mix with the tomatoes.

Place the mixed girolles, broad beans and tomatoes on your serving plate and place the fish on top. Finish with a drizzle of olive oil and the chopped basil to garnish.