Wild Sea Bass Recipe With Pea and Mint Soup - Great British Chefs

Ingredients

• 1 wild sea bass, skinned, filleted and pin-boned, weighing 1kg
• 1 lemongrass stalk, cut into 6 chunks
• 6 cherry tomatoes, quartered
• 6 tbsp of broad beans, briefly blanched and skins slipped off
• 6 tbsp of white wine
• 6 tbsp of olive oil
• 1 handful of dill, chopped
• salt
• pepper
• 25g of butter
• 2 onions, peeled and sliced
• 1 garlic clove, peeled and sliced
• 450ml of water
• 1 pinch of sugar
• 450g of petit pois
• 1 handful of fresh mint
• 4 tbsp of double cream
• sea salt