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The recipe will make more butter than you need. Wrap in baking parchment and store in the fridge to add other dishes or to melt on a steak. The oil used to confit the garlic can also be used in other dishes for extra flavour or drizzled on potatoes.

If you want to add some carbs, serve with Roast New Potatoes (see link below for recipe)

150 g butter, softened

2 tbsp chives, chopped

2 tbsp fresh parsley, chopped

1 tbsp fresh tarragon, chopped

600 g stir fry mixed vegetables (available in most supermarkets)

4  seabass fillets, descaled and pin boned

Herb butter

Sea bass fillets brushed with olive oilStart by making the butter. Add the herbs and good grinding of black pepper to the butter. Using a fork or in a pestle and mortar, combine everything together, roll into a cylinder, wrap in parchment and store in the fridge until needed.

Put the vegetables in a steamer or a colander over some simmering water, put the lid on a steam for 5 minutes. Remove from the heat, tip into a warm serving bowl, top with a few slices of the herb butter, cover and set aside while you cook the fish.

Pat the fish dry, rub some vegetable oil onto the skin, season with salt and pepper on both sides. Heat a non stick frying pan. When it’s hot, add the fish skin side down. Cook for 3-4 minutes or until the skin is crisp with a golden colour and the flesh is almost cooked through. Turn the fillets over and cook for 1 minutes. Turn the heat off.

To serve, divide the vegetables between 4 plates and top with the seabass fillet.

Pan fried sea bass with steamed vegetables and a herb butter
Jules
The recipe will make more butter than you need. Wrap in baking parchment and store in the fridge to add other dishes or to melt on a steak. The oil used to confit the garlic can also be used in other dishes for extra flavour or drizzled on potatoes.
If you want to add some carbs, serve with Roast New Potatoes (see link below for recipe)
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Servings 4 people
Calories 248 kcal
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Ingredients
  • 150 g butter softened
  • 2 tbsp chives chopped
  • 2 tbsp parsley chopped
  • 1 tbsp tarragon chopped
  • 600 g stir fry mixed vegetables (available in most supermarkets)
  • 4 sea bass fillets

Instructions
 

  • Start by making the butter. Add the herbs and good grinding of black pepper to the butter. Using a fork or in a pestle and mortar, combine everything together, roll into a cylinder, wrap in parchment and store in the fridge until needed.
    Making herb butter in a pestle and mortar
  • Put the vegetables in a steamer or a colander over some simmering water, put the lid on a steam for 5 minutes. Remove from the heat, tip into a warm serving bowl, top with a few slices of the herb butter, cover and set aside while you cook the fish.
    Mixed vegetables and herb butter ready tro steam
  • Pat the fish dry, rub some vegetable oil onto the skin, season with salt and pepper on both sides. Heat a non stick frying pan. When it's hot, add the fish skin side down. Cook for 3-4 minutes or until the skin is crisp with a golden colour and the flesh is almost cooked through. Turn the fillets over and cook for 1 minutes. Turn the heat off.
    How to pan fry fish fillets
  • To serve, divide the vegetables between 4 plates and top with the seabass fillet.

Nutrition

Calories: 248kcalCarbohydrates: 8gProtein: 39gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 164mgSodium: 219mgPotassium: 890mgFiber: 1gSugar: 2gVitamin A: 2258IUVitamin C: 39mgCalcium: 117mgIron: 3mg
Tried this recipe?Let us know how it was!

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