The Cook Report

Nearly slipped my mind, I meant to fill you all in on the Sea Bass.
I steamed it so it was flaky, but moist, perfect. It's quite mild, but has a bit more flavour than cod, if you haven't had it, so it was about right for me really.
The sauce was a cup of white wine, a cup of cream (i'd recommend double) the juice of half a lemon and half a vanilla pod, (i also drizzled some lemon juice directly on the fish while it cooked) and a tsp of minced fresh coriander. Bring to a gentle boil, turn down and stir while simmering till fish is ready, drizzle over fish. It's also good if you fry strips of chicken in it. :)