Pan-roast sea bass fillet with Jersey scallops and peas

by Mark Jordan
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Ingredients

Fish & Shellfish

Fruit & Vegetables

Oils & Vinegars

  • vegetable oil

Dairy

  • 2 knobs of butter
  • 300ml of double cream

Store Cupboard

  • salt
  • 1 vanilla pod
  • 950ml of fish stock

Salad & Fresh Herbs

Beverages

  • 125ml of white wine
  • 125ml of dry vermouth