Seared Sea Bass Fillets with Anise Butter Sea Bass is at its best in the spring months, and line-caught off the west coast will be the best; however it does come at a cost. So, if you can, get your fishmonger to fillet and pin bone two sea bass weighing in at about 700g each, which have come from a farm. This dish should only take 5-7 minutes to cook through. Very quick and very simple with all the ingredients complementing one another. Ingredients: (serves four) 2 fresh sea bass, filleted and pin boned Half tsp shallot purée 100 grams unsalted butter 100 mls Ricard or Pernod Half tsp caraway seeds Olive oil, salt and pepper 12 poached asparagus spears 12 roasted cherry tomatoes Method: 1. In a heavy-bottomed sauté pan, heat the butter with a little olive oil 2. Place the fillets in the butter, skin side down for about three minutes 3. Turn the fillets (be very careful) onto the flesh side for a further three minutes 4. Remove the fish and keep warm 5. Add the asparagus to the butter and heat through 6. Present the fillets to the centre of a dinner plate with the asparagus tips 7. Add the shallot purée to the butter and cook for one minute 8. Add the Ricard. Be very careful as it is very flammable 9. Burn off the alcohol and add the caraway seeds 10. Place the roasted tomatoes on the plate 11. Pour the butter sauce over the fillets and serve A top tip when cooking fish like this would be to keep the pan moving in a circular motion when the fillets go in. This will prevent the fish from sticking. This could be served with crushed Jersey Royal potatoes. Enjoy.