Fillet of Seabass with Peas a la Francais

200G Seabass Fillet

150g Finely Chopped Smoked Bacon

50g Chopped Shallots

75ml Balsamic Vinegar

250ml Double Cream

One Lemon Juiced

400g Peas

Five Pea shoots

100g Butter

Three Baby Gem Leaves chiffonade

80ml olive oil

Heat a saucepan on a medium heat then add half the olive oil

Add your smoked bacon and cook until browned

Add your chopped shallots and cook for 3-4 minutes until soft but without colour.

Deglaze your pan with the balsamic vinegar; keep on heat until the vinegar has almost disappeared.

Add your double cream and 200g of your peas to the pan on a medium heat.

Leave on the heat for 2-3 Minutes until it thickens until it coats the back of a spoon.

Remove from the heat and add your Baby Gem.

For the fish

Place a Non Stick pan on a medium heat for two minutes.

Add the left over olive oil to heat up for 30 seconds

Season your seabass fillet with a few pinches of salt then add it to the pan skin side down.

Cook on the skin not turning for around 3-4 Minutes

You will see the edges of the fish will turn golden; this is when it is ready to turn.

Remove your pan from the heat. Then turn your fish over.

Adding the remaining 50g of butter and half the juice of a lemon.

Nape your fish with the butter and lemon in the pan, this will give the fish a lovely shine.

Pea Puree  

Add your peas to a saucepan with just enough water to cover

Bring to the boil then remove from heat

Strain your Peas keeping the liquid

Add the peas to a blender with 50g butter and half the juice of a lemon