Pan fried sea bass fillet with herbed courgettes Recipe

Method

1. Roughly chop all but one of the medium courgettes into equal sized wedges. Grate the remaining courgette and sprinkle with salt. Slice the baby courgettes into small rounds.
2. Heat 3tbsp olive oil in a large frying pan and fry all of the courgette pieces until they wilt slightly and colour nicely.
3. Tip the cooked courgette into a bowl and add the lemon zest and all but 1tbsp of the juice. Once they have cooled add the chopped basil, mint and marjoram and stir the mixture together.
4. Season the sea bass with sea salt and cracked black pepper.
5. Heat the frying pan and add the remaining olive oil, heat until hot and add the sea bass fillets skin side down. Turn the heat down a little and leave the fish to relax in the pan, don’t be tempted to press the fish down if there is any tightening of the flesh.
6. Spoon the courgettes into two serving bowls and then add the sea bass on top.
7. Add the butter into the fish pan and warm it until it starts to bubble, keep heating it until it just starts to brown. Toss in the chopped rosemary and a final splash of lemon juice and pour this fragrant sauce over the top of the fish.