Sea bass with shiitake mushroom butter

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 180C/fan 160C/gas 4. Tear off 4 square sheets of foil and put 2 fish fillets on each of the squares. Scatter over the mushrooms, dot with butter, garlic and ginger, and sprinkle with soy and mirin. Close up the foil to make a parcel. Bake for 8 minutes on a baking sheet. Scatter with spring onions and chilli and serve with rice or stir-fried vegetables.

Per serving

363 kcalories, protein 40.3g, carbohydrate 1.8g, fat 20.6 g, saturated fat 10.7g, fibre 0.3g, salt 1.79 g

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  09 November 2007

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• Louise

  10 August 2008

  Louise rated and commented on this recipe

  

  I couldn't get any Mirin although i went to several large supermarkets so i used oyster sauce instead of mirin and soy, I it worked really well. I love individually wrapped dishes as you can add more or less chilli or ginger to sut everyones taste

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Ingredients

• 8 small sea bass fillets
• 150g shiitake mushrooms , sliced
• 75g unsalted butter
• 2 garlic cloves , crushed
• 2 tbsp light soy sauce
• 4 tbsp mirin (look for it in Asian grocers or next to the soy sauce in larger supermarkets)
• 8 spring onions , shredded
• 2 red chillies , seeded and sliced lengthways

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 8 small sea bass fillets
• 150g shiitake mushrooms , sliced
• 75g unsalted butter
• 2 garlic cloves , crushed
• 2 tbsp light soy sauce
• 4 tbsp mirin (look for it in Asian grocers or next to the soy sauce in larger supermarkets)
• 8 spring onions , shredded
• 2 red chillies , seeded and sliced lengthways

Per serving

363 kcalories, protein 40.3g, carbohydrate 1.8g, fat 20.6 g, saturated fat 10.7g, fibre 0.3g, salt 1.79 g

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