Roasted Sea Bass and Oyster Mushroom Sauce

Ingredients

For the sauce

• 250g oyster mushrooms, large ones torn
• 2 tbsp oil
• 2 shallots, finely chopped
• 1 tbsp flour
• 200ml dry white wine
• 2 tbsp roughly chopped fresh tarragon
• 142ml carton double cream

For the fish

• 4 x 350g (12oz) sea bass, cleaned
• 3-4 cloves garlic, finely chopped
• 2 limes, sliced
• Olive oil to drizzle

To garnish

• Lime wedges
• Fresh tarragon

Method

1. Make five slits down each side of each fish, and then place some garlic in each slit. Put lime slices into the body cavity of each fish. Arrange fish in a roasting tin and drizzle over a little olive oil. Roast in the oven, (180ºC) for about 20 minutes, or until the fish is cooked.
2. Meanwhile, to make the sauce, heat the oil in a pan and quickly brown the shallots and mushrooms. Stir in the flour and cook for a minute.
3. Gradually stir in the wine and tarragon. Bring to the boil, then stir in the cream and heat thoroughly, stirring, but do not allow to boil.
4. Serve sea bass with the oyster mushroom sauce. Garnish with lime and tarragon.