Pan Fried Sea Bass with Laverbread and Dill sauce

Directions

1. Score and season the skin of the sea bass fillets.

2. Fry in olive oil, skin side down, for 3-4 minutes. Press down with a fish knife if it starts to curl.

3. Turn over and cook for 1 minute, then remove from the pan.

4. Add the shallot and garlic and cook for 1 minute. Don’t let it burn.

5. Add the wine and let it bubble for a couple of minutes.

6. Add the cream, laverbread, dill, butter and capers.

7. Stir and heat gently until all combined.

8. Serve the sauce with the seabass

9. Try replacing the Sea Bass with sea trout or salmon fillets

10. Serve with your choice of potatoes and seasonal vegetables