Easy lemon sea bass recipe
 Theo Randall makes an easy lemony seabass with spinach and peas. A perfect light summer dinner. 2 fillets of sea bass4 slices of lemon4 basil leaves75g/3oz butter, plus extra for buttering aluminium foil100ml/3½fl oz vermouth200g/7oz spinach leaves110g/4oz fresh peas, poddedsalt and freshly ground black pepper 2 fillets of sea bass 4 slices of lemon 4 basil leaves 75g/3oz butter, plus extra for buttering aluminium foil 100ml/3½fl oz vermouth 200g/7oz spinach leaves 110g/4oz fresh peas, podded salt and freshly ground black pepper Method Preheat the oven to 190C/375F/Gas 5.Fold two sheets of tin foil into large squares and butter the shiny sides.Place a fillet on each buttered square of foil, flesh side down. For each portion, top with 2 slices of lemon, 2 basil leaves, 25g/1oz of butter and some salt and pepper. Fold the foil over the fish to make an envelope, and pour 50ml/2fl oz of vermouth into each pocket. Leave for a few seconds to settle, then crimp the envelope edges to seal and place in the oven for 15 minutes.Once cooked, remove the fish from the oven and strain the juice from each parcel into a saucepan. Bring to the boil and reduce by half, then add the remaining butter.Bring a saucepan of water to the boil, place a steamer on top then add the spinach and cover with a lid.Steam until just wilted, then remove and season with salt and black pepper.Bring a pan of salted water to the boil, then add the peas, boil for 3-5 minutes until just tender then drain and season with salt and black pepper.To serve, put the fish with the lemon slices and basil onto warmed plates, then pour over the sauce. Serve with the spinach and peas. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Fold two sheets of tin foil into large squares and butter the shiny sides. Fold two sheets of tin foil into large squares and butter the shiny sides. Place a fillet on each buttered square of foil, flesh side down. Place a fillet on each buttered square of foil, flesh side down. For each portion, top with 2 slices of lemon, 2 basil leaves, 25g/1oz of butter and some salt and pepper. For each portion, top with 2 slices of lemon, 2 basil leaves, 25g/1oz of butter and some salt and pepper. Fold the foil over the fish to make an envelope, and pour 50ml/2fl oz of vermouth into each pocket. Fold the foil over the fish to make an envelope, and pour 50ml/2fl oz of vermouth into each pocket. Leave for a few seconds to settle, then crimp the envelope edges to seal and place in the oven for 15 minutes. Leave for a few seconds to settle, then crimp the envelope edges to seal and place in the oven for 15 minutes. Once cooked, remove the fish from the oven and strain the juice from each parcel into a saucepan. Once cooked, remove the fish from the oven and strain the juice from each parcel into a saucepan. Bring to the boil and reduce by half, then add the remaining butter. Bring to the boil and reduce by half, then add the remaining butter. Bring a saucepan of water to the boil, place a steamer on top then add the spinach and cover with a lid. Bring a saucepan of water to the boil, place a steamer on top then add the spinach and cover with a lid. Steam until just wilted, then remove and season with salt and black pepper. Steam until just wilted, then remove and season with salt and black pepper. Bring a pan of salted water to the boil, then add the peas, boil for 3-5 minutes until just tender then drain and season with salt and black pepper. Bring a pan of salted water to the boil, then add the peas, boil for 3-5 minutes until just tender then drain and season with salt and black pepper. To serve, put the fish with the lemon slices and basil onto warmed plates, then pour over the sauce. Serve with the spinach and peas. To serve, put the fish with the lemon slices and basil onto warmed plates, then pour over the sauce. Serve with the spinach and peas.