Ingredients
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2 Sea Bass fillets from one of the Blue Island Fish Markets
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1 tablespoon lemon juice
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2 medium size courgettes
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4 tablespoons hot mustard (e.g. English)
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3/4 cup fish stock
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1 pack (250 g) margarine
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1 tablespoon corn flour
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1 tablespoon aromatic herbs (parsley, tarragon, dill), finely chopped
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Salt
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Pepper
Instructions
Purchase the fish without bones from one of the Blue Island Fish Markets.
First place the fish fillets in a shallow baking dish, season them with salt and pepper, add the lemon juice and let them marinate for about half an hour.
Peel the courgettes and cut them into long thin strips.
Heat 2 tablespoons of margarine in a frying pan and sauté the courgettes for about 5 minutes, or until tender, adding a little water if needed.
Transfer to a plate and keep warm until serving.
In the same pan, heat 2 tablespoons of margarine and lightly fry the fillets on each side for about 4 minutes. Transfer the fillets to a platter and keep them warm.
Dissolve the corn flour in ½ a cup of cold water and add it to the pan along with the remaining margarine, mustard, and fish stock.
Let the sauce simmer over a low heat, stirring constantly, until it begins to thicken and then add the parsley.
Garnish with the courgettes and pour the sauce over the fillets before serving.
Bon appétit!
