“Portland” Sea Bass with Lemon & Thyme Butter
Got me a lemon, caught me some fish. Now it’s time to cook up this herby dish…
## You need
* Zest of one lemon
* Four tablespoons of chopped thyme
* 8 fillets of sea bass or four whole fish (gutted)
* Juice of half a lemon
* A clove of garlic
* Olive or groundnut oil
* 4 and a half ounces of unsalted butter (plus more to fry)
## Do this
Put the butter, lemon zest, thyme and some salt and pepper into a bowl. Mash well until all the ingredients have been absorbed into the butter – Set aside to let all the flavours blend.
While this is going on, melt a knob of butter with the oil over a medium heat, then fry the fish until you achieve a light nutty-brown colour.
Plate up and place one good knob of the flavoured butter on the top of the fish.
Serve with small roast potatoes and salad
Wash with two or three pints of Fullers “London Pride”