Roasted sea bass with wild mushrooms recipe
 Braised Portobellos and sautéed wild mushrooms are served with buttery roasted sea bass in this bistro-style dish. 2 dried ancho or chipotle chillies2 Portobello mushrooms 2 tbsp olive oil1 tsp cumin seeds 1 tsp dried oregano 3 garlic cloves, finely chopped 1 red pepper, finely chopped2 tbsp tomato purée 2 dried ancho or chipotle chillies 2 Portobello mushrooms 2 tbsp olive oil 1 tsp cumin seeds 1 tsp dried oregano 3 garlic cloves, finely chopped 1 red pepper, finely chopped 2 tbsp tomato purée 30g/1oz plain flour2 tbsp olive oil1 whole sea bass, head removed, cut through the bone into 2 steaks and scored2 thyme sprigs 40g/1½oz unsalted butter, diced1 lemon, juice onlysalt and freshly ground black pepper 30g/1oz plain flour 2 tbsp olive oil 1 whole sea bass, head removed, cut through the bone into 2 steaks and scored 2 thyme sprigs 40g/1½oz unsalted butter, diced 1 lemon, juice only salt and freshly ground black pepper 1 tbsp olive oil40g/1½oz unsalted butter200g/7oz mixed wild mushrooms 100g/3½oz cavolo nero 1 banana shallot, finely chopped1 garlic clove, crushed1 tsp chopped fresh tarragon 1 tbsp olive oil 40g/1½oz unsalted butter 200g/7oz mixed wild mushrooms 100g/3½oz cavolo nero 1 banana shallot, finely chopped 1 garlic clove, crushed 1 tsp chopped fresh tarragon Method To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180C Fan/Gas 6. Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over the olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes. Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside. Increase the oven temperature to 200C/180C Fan/Gas 6.To make the roasted sea bass, season the fish with some salt and pepper, then heat the oil in an ovenproof sauté pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm.To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through.To serve, spoon the sauce onto the plates and place the Portabello mushroomson top. Add the wild mushrooms and cavolo nero, and finish with the sea bass. To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180C Fan/Gas 6. To make the braised mushrooms, put the chilies in a small bowl with hot water and leave to soften and rehydrate. Preheat the oven to 200C/180C Fan/Gas 6. Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over the olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes. Drain the chillies and chop into pieces. Put the whole mushrooms into a baking dish. Drizzle over the olive oil and top with the cumin, oregano, garlic, rehydrated chilli, red pepper and tomato purée. Cover with foil and roast for 40 minutes. Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside. Remove the mushrooms from the baking dish and keep warm. Tip the remainder of the ingredients into a food processor or blender and blend to a purée. You can add mushroom cooking liquor to loosen if necessary. Set this mixture aside. Increase the oven temperature to 200C/180C Fan/Gas 6. Increase the oven temperature to 200C/180C Fan/Gas 6. To make the roasted sea bass, season the fish with some salt and pepper, then heat the oil in an ovenproof sauté pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm. To make the roasted sea bass, season the fish with some salt and pepper, then heat the oil in an ovenproof sauté pan over a medium heat and fry the fish with the thyme on both sides until golden-brown. Transfer to the oven for 8–10 minutes. Add the butter and lemon juice at the end of cooking and spoon it over to baste the fish. Keep warm. To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through. To make the sautéed mushrooms, heat the oil and butter in a pan. Add the wild mushrooms, cavolo nero, shallot, garlic and tarragon and fry until cooked through. To serve, spoon the sauce onto the plates and place the Portabello mushroomson top. Add the wild mushrooms and cavolo nero, and finish with the sea bass. To serve, spoon the sauce onto the plates and place the Portabello mushroomson top. Add the wild mushrooms and cavolo nero, and finish with the sea bass.