Seabass & Porcini Pasta with olive oil & lemon

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Just a nice mid week pasta, using up sea bass from the freezer and porcini from the store cupboard…

Ingredients
1-2 Sea bass fillets
80g Pasta (per person, this could serve 2 with extra pasta)
3 Spring onions
4 Mushrooms
Handful of dried porcini mushrooms, rehydrated
Olive oil
Salt & pepper

Method

1) Cook the pasta in boiling water until tender, then drain and set aside

2) Rehydrate the porcini mushrooms in boiling water

3) Put frying pan on high-medium heat, add a dash of olive oil and fry the chopped spring onions and mushrooms

4) Add the defrosted sea bass to the pan skin side down and cook for a few minutes

5) Grate over the zest of half a lemon and pour in the juice as well

6) Remove porcini mushrooms from the boiling water and pour the liquid over the sea bass. Cover with a large lid or up turned plate for 2 minutes, until fish is cooked through

7) Add pasta, drizzle of olive oil and seasoning, add fresh chopped parsley if you have any (sadly I didn’t on this occasion!)

8) Serve and enjoy

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