Sea Bass with Wild Rice

>

3lb Sea bass, cleaned, scaled and filleted

>

Olive oil

>

Knob of butter

>

Lemons

>

Salt and pepper

>

2oz brown rice soaked overnight

>

>

1oz toasted pine nuts

To serve

Prepare the Sea bass by cutting each
fillet in half and scoring 3 lines across the
skin, season with salt.

>

Wash rice well and cook. Drain and
rinse them under cold water until they are
completely cold. Drain well. Add pine
nuts, sultanas and dill. Season to taste with
salt and pepper.

>

Heat a small amount of olive oil in a
frying pan and place the seasoned Bass skin
side down fry for 2mins adding the butter
to give the skin a golden colour, finish
cooking in a moderate oven for a few
minuets until cooked through.

>

Place the sliced runner beans in boiling
salted water for 2 mins, drain and season.

>

Remove the mullet from the pan, boil the
stock rapidly until reduced to 150ml.

>

To serve: washed watercress, trimmed.