BlogDinnerRoasted Seabass & Oyster Mushroom Sauce

Roasted Seabass & Oyster Mushroom Sauce

Roasted Seabass & Oyster Mushroom Sauce

Serves 4


Four 350g (12oz) sea bass, cleaned                                       

3-4 cloves garlic, finely chopped

2 limes, sliced

olive oil to drizzle


30ml (2 tablesp) oil

2 shallots, finely chopped

2 x 125g packs oyster mushrooms, large ones torn

15ml (1 tablesp) flour

200ml (7 fl.oz) dry white wine

30ml (2 tablesp) roughly chopped fresh tarragon

142ml carton double cream

To garnish: 

Lime wedges

Fresh tarragon


1. Make five slits down each side of each fish, and then place some garlic in each slit. 
2. Put lime slices into the body cavity of each fish. Arrange fish in a roasting tin and drizzle over a little olive oil. Roast in the oven, (180º C, 350º F, Gas no 4 for about 20 minutes, or until the fish is cooked. 
3. Meanwhile, to make the sauce, heat the oil in a pan and quickly brown the shallots and mushrooms. Stir in the flour and cook for a minute. 
4. Gradually stir in the wine and tarragon. Bring to the boil, then stir in the cream and heat thoroughly, stirring, but do not allow to boil.
5.  Serve sea bass with the oyster mushroom sauce. Garnish with lime and tarragon.