Sea bass feed on small shellfish and molluscs on the sea bed. Try to buy small mussels so they don't take over the plate – and if you buy good-quality prawns, you can use the shells and heads for a bisque. Otherwise, use whole brown shrimps and serve them in the shells.

4 x 120-140g portions of sea bass fillet, bones removed and scaled
Salt and freshly ground black pepper
24 or so small mussels, de-bearded and washed
½ glass of cider
20-24 medium-sized prawns, peeled
60g butter
½ a lemon
1tbsp chopped parsley

Heat some oil in a heavy or non-stick frying pan, season the sea bass and fry it, skin side down first, for 2-3 minutes on each side.

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Put the mussels in a pan with the cider, and cook on a high heat with a lid on for a couple of minutes (shaking them occasionally), until they all open.

Strain off the cider into another pan and reduce on a high heat until almost evaporated, then whisk in the butter, add the prawns, a squeeze of lemon to taste and the parsley; season if necessary.

To serve, place the sea bass on to warmed serving plates with the skin side up, scatter the mussels on top and spoon the prawns and sauce over.

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