sea bass & green peppercorn, vanilla and orange liqueur sauce - serves 4

4 sea bass fillets
50g butter
2 tbsp green peppercorns
3 tbsp orange liqueur eau de vie
250ml fish stock, hot
125ml single cream
1 vanilla pod, seeds only
1 lime

Melt 25g butter in pan and fry fish fillets for a couple of minutes on each side.

Add green peppercorns and cook for 1 minute. Add the eau de vie and flambe.

Remove fish fillets to a warm dish.

Add the hot fish stock and reduce over a high heat for 2 minutes.

Add the cream, 25g butter and bring to a simmer. Stir in the vanilla seeds.

Pour the sauce over the fish fillets

Serve with a squeeze of lime