Tom Shepherd served up a tasty pan-fried sea bass with mussels veloute on Saturday Kitchen.

The ingredients for the veloute are: 250g mussels, scrubbed and debearded, 250ml sparkling wine, 75g unsalted butter, 1 leek, cut in half lengthways and then sliced into 2–3mm thick half-moons, 250ml light chicken stock, 250ml double cream, ½ lemon, juice only, 1 potato (Maris Piper or King Edward), peeled, steamed and chopped, ½ bunch fresh chives, chopped, salt and freshly ground black pepper.

For the sea bass: 150g sea bass fillet, skin scored diagonally, 50g unsalted butter and ½ lemon, juice only.

To serve: 100g kale, chopped, 200g Tenderstem broccoli and crusty white bread.

See more fish recipes in the book titled: Heart-Healthy Fish Recipes available from Amazon now.