- 150g/5½oz sea bass fillet
- 30g/1oz butter, cut into cubes
- salt and freshly ground black pepper
- squeeze lemon juice
- 2 tbsp white wine
- small handful each fresh coriander and mint leaves
- dash olive oil
- ½ lime, juice only
- 3 cherry tomatoes, halved
- 2 tsp soy sauce
- dash olive oil
- ¼ onion, finely chopped
- 150ml/5fl oz white wine
- 2 tbsp double cream
- 1 lime, zest only
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- For the sea bass en papillote, place the sea bass fillet onto a square of greaseproof paper twice the size of the sea bass fillet. Place onto a baking sheet.
- Add the cubed butter, salt and freshly ground black pepper, lemon juice and white wine and pull up the edges of the greaseproof paper to make a parcel.
- Transfer to the oven and bake for ten minutes, or until the fish is just cooked. Remove from the oven and set aside in a warm place.
- Meanwhile, for the Thai-style salad, place the herbs, olive oil, lime juice, cherry tomatoes and soy sauce into a small bowl and stir together. Set aside.
- For the lime butter sauce, heat the olive oil in a small saucepan, add the onion and fry over a gentle heat until softened but not coloured.
- Add the white wine and simmer until the liquid has reduced by half. Add the cream, lime zest and salt and freshly ground black pepper and simmer for a further 2-3 minutes.
- To serve, place the fish parcel onto a serving plate and open. Place the Thai-style salad inside the parcel beside the fish and pour over the lime butter sauce.