Sea bass with rocket sauce (branzino con salsa alla rucola) recipe
 4 fillets of sea bass 2 tbsp olive oil 2 tbsp butter 4 tbsp white wine salt and pepper 4 fillets of sea bass 2 tbsp olive oil 2 tbsp butter 4 tbsp white wine salt and pepper 2 shallots, finely chopped 1 medium-sized courgette, finely chopped 3 anchovy fillets 1 tbsp extra virgin olive oil 1 tbsp butter 200g/7oz rocket, roughly chopped 300ml/10½oz vegetable stock black pepper 2 shallots, finely chopped 1 medium-sized courgette, finely chopped 3 anchovy fillets 1 tbsp extra virgin olive oil 1 tbsp butter 200g/7oz rocket, roughly chopped 300ml/10½oz vegetable stock black pepper Method To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes. To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve. Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute. Stir in the rocket, season with black pepper and simmer for a couple of minutes. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy. Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency. Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown. Season the sea bass fillets with salt and pepper. Heat olive oil and butter in a large frying pan. When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin. Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates. Add the white wine, cover with a lid and cook for a few seconds. Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish. Meanwhile, heat the rocket sauce through gently. Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish.