Quick! You've only got 1 hour to help me!!

Right you lot, a mammoth task awaits you, and you've about an hour to assist me.

I've had a lovely day with the kids and now it's just me and Martyn for dinner. I'm going to cook prawns in garlic to start and that's nearly sorted, but the main is where I need you help.

I've got some sea bass and I need ideas as to how to cook it. We're having new potatoes, cauliflower cheese and green beans to go with it.

If you accept this mission you have 59 minutes, 58 seconds to help me out!! 57,56,55,54,53.................................... ........

Poached in a mixture of milk, white wine, lemon and herbs. Mmmm yummy!!

I take it the fish is fillets??

I would just grind some salt & pepper over it and pan fry it in a little butter - skin side down first (until crispy - salshing the skin first) and then flip over and finish on the flesh side for about 1-2 mins (presuming it's fillets you have?)

If you have any ginger, chillies, spring onions then fry them quickly in a couple of teaspoons of olive oil and add a dash or two of soy sauce. Chuck them over the bass and serve.

Esmed, how much milk and wine shall I put in, and for how long??

Shaynlola, I've no fresh ginger, just the paste stuff. They are fillets I just don't know what to do with them. How organised am I??

I normally put just enough to cover the fish. I don't tend to cook with measurements i'm afraid! So enough milk to cover the fish, a lemon and as much wine as you like!!

The frying method sounds good also, I had some sea bass fried like that at a restaurant a few weeks back and it was lush.

To be honest, I'd just fry them in the butter & salt and pepper and serve along wih the veg.

Do I wrap the fillets in foil before poaching?
Shaynlola's sounds good too given that we're having cauliflower cheese with it. Too many flavours and all that. Put poaching sounds so good. If I do fry it, is it possible to undercook and make us ill??

Gordon Ramsay, (aka Diane).

If you're poaching, just put them straight in the milk.

If frying, 4-5 minutes or so on the skin side and 1-2 on the flesh side (depending on the thickness of the filltes) should be enough to ensure it's properly cooked without being overdone

Thanks, I think I'm going to fry them. (I will try poaching Esmed if I've not killed us with the frying method)!

I'll let you know how they were.......................hopefully!

I'm sure it'll be lovely...enjoy!