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Seabass and Courgettes with Salted Butter

A recipe by @samsational_eats

20 mins Serves 2

Buy the butter here

Ingredients

100g All Things Butter Salted Butter

1 whole seabass (or 2 fillets)

2 courgettes

1 lemon

1 garlic clove

1 bunch of mint leaves

Peas

Salt & pepper to taste

Method

Step 1

If using a whole seabass, fillet into 2 cutlets, cutting off the head, slicing down either side of the spine, and removing the tail. Remove any extra bones and set aside.

Step 2

Roll up the bunch of mint leaves and chop finely. Peel the garlic clove and carefully smash, applying pressure using the flat side of the knife. Slice the courgettes into even circular rings.

Step 3

Add the butter, mint, and garlic to a blender, squeezing in half a lemon. Blend together for 10-20 seconds, and remove into a bowl or container.

Step 4

On a medium to high temperature, grill the seabass fillets in a pan on either side, until golden / lightly charred.

Step 5

Remove the seabass from the pan and add the sliced courgettes along with the blended butter mixture, salt, pepper, and a handful of peas. Cook in the pan until soft.

Step 5

Plate up the courgettes and peas, placing the grilled seabass on top. Spoon any leftover butter from the pan over the dish, and enjoy!

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Seabass and Courgettes with Salted Butter

Ingredients