Steamed sea bass

Method

1. For the basil sauce: blanch the basil and spinach leaves by immersing them in a pan of boiling water for few seconds, then remove with a slotted spoon and pat dry.

2. Tip the leaves into a food processor and blend to a paste. Add the butter and cream and blend until smooth and velvety (the sauce will turn bright green). Transfer to small bowl, cover and refrigerate.

3. For the sea bass: preheat the oven to 180C/gas 4. Cut the fish into 4 equal portions, remove any pin bones and season with salt and freshly ground black pepper.

4. Blanch the sprig of tarragon in a pan of boiling water for a few seconds, remove and pat dry.

5. Pour 160ml of fish stock into a shallow lidded ovenproof pan, add the garlic and tarragon and bring to the boil. Place the fish fillets into the pan and lower the heat.

6. Place a piece of buttered greaseproof paper over the fish and cover with a tight-fitting lid. Transfer the pan to the preheated oven and leave the fish to steam for 5-7 minutes, or until just cooked.

7. For the vegetables: warm the cannelloni beans in the remaining stock in another pan. Tip in the peppers and courgettes, and add salt and pepper, to taste. Simmer until the vegetables are tender.

8. To finish the sea bass: remove the fish from the pan and place onto a warmed plate. Return the pan to the hob, over a medium heat, and cook until the stock is reduced in volume by half.

9. Lower the heat and then gradually add the basil sauce, a little at a time, whisking constantly. Once all the basil sauce is incorporated, stain through a metal sieve into a warm jug. Season, to taste, with salt and pepper.

10. Serve the sea bass, skin-side up, on the cannellini beans with peppers and courgettes. Pour basil sauce around and garnish with deep-fried or fresh basil leaves.