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Archive of BBC Food Recipes

Pan-fried sea bass with crushed potato and fennel sauce

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. To make the crushed potato, roughly mash the potato in a bowl with the olive oil and butter, then season with salt and freshly ground black pepper.

  2. To make the fennel sauce, heat the butter in a frying pan over a medium heat. Add the fennel and sauté until soft and golden.

  3. Add the white wine and vinegar and cook until reduced in volume by half.

  4. Add the cream and continue to reduce until thickened.

  5. Add the chives, stir well and season, to taste, with salt and freshly ground black pepper.

  6. To make the sea bass, heat the olive oil in a frying pan over a medium heat. Season the sea bass on both sides with salt and freshly ground black pepper and add to the pan skin-side down. Cook for three minutes, then turn the fillet over and continue to cook for 2-3 more minutes, or until cooked through.

  7. Squeeze over the lemon juice and remove from the heat.

  8. To serve, place the crushed potatoes in the middle of a warm plate. Place the sea bass on top and spoon the fennel sauce around.

Ingredients

For the crushed potato

  • 100g/3½oz new potatoes, boiled until just cooked through
  • 1 tbsp olive oil
  • 25g/1oz unsalted butter
  • salt and freshly ground black pepper

For the fennel sauce

  • 50g/1¾oz unsalted butter
  • ¼ fennel bulb, finely sliced
  • 2 tbsp white wine
  • 1 tsp white wine vinegar
  • 50ml/2fl oz double cream
  • 1 tbsp chopped fresh chives

For the sea bass

  • 1 tbsp olive oil
  • 100g/3½oz sea bass fillet
  • ½ lemon, juice only
  • salt and freshly ground black pepper

Shopping List

Pan-fried sea bass with crushed potato and fennel sauce

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

Meat, fish and poultry


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