Preheat oven to 180`c. Roll the sea bass fillets in a baking pan and drizzle with extra virgin olive oil, then sprinkle with sea salt and black pepper. Add a little water to the pan to help keep the sea bass moist. Roast the sea bass for 15 minutes. In a sauté pan add olive oil and chopped garlic, when the garlic starts to cook add the shrimp. Turn the shrimp over. When shrimp are almost fully cooked add a splash of white wine. Add stock, butter rolled in flour. As the sauce begins to thicken up add chopped parsley, remove from heat and serve over plated rolled sea bass fillets and cream.
Serves 2Email this Recipe Back to Guest chef recipes