Roasted Striped Bass with Chive and soured cream Sauce

Ingredients for Roasted Striped Bass with Chive and soured cream Sauce

• 160ml soured cream

• 2 tablespoons water

• 4 teaspoons fresh lemon juice

• 1/4 teskedar salt

• 1/2 cup finely chopped fresh chives

• 6 (140g) pieces striped bass fillet with skin

• 1 1/2 tablespoons vegetable oil

• 1 lemon, cut into 6 wedges

• 60g onion sprouts or garlic chive sprouts (2 cups)*

• Accompaniment: Spicy garlic potatoes and courgette

Blend soured cream, water, juice, salt, and chives in a blender until mixture just turns pale green. Season with pepper.

Preheat oven to 232°C.

Remove any pin bones from fish with tweezers or needle-nose pliers and pat fish dry with paper towels. Score skin in several places with a thin sharp knife to prevent fish from curling (do not cut through flesh) and season fish with salt and pepper.

Heat oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then sear fish, skin sides down, in 2 batches until skin is golden brown and crisp, 3 to 4 minutes (fish will not be fully cooked). Transfer, skin sides up, to an oiled shallow baking pan.

Roast fish, uncovered, in middle of oven until just cooked through, 7 to 8 minutes.

Spoon 45ml sauce onto each of 6 plates and top with potatoes and courgette. Squeeze a lemon wedge over each fillet, then place fish, skin sides up, over vegetables. Top fish with sprouts.

*Available at farmers markets.

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