´óÏó´«Ã½

Pan-fried sea bass, poached oysters, sage, capers and brown butter

Loading

Sea bass in brown butter and capers is classic French fish cookery. Matt Tebbutt adds a bit of luxury with gently poached oysters.

Ingredients

For the skate wing

For the poached oysters

To serve

  • 100g/3½oz baby spinach
  • 2 tbsp fresh flatleaf parsley, roughly chopped