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Jersey Sea Bass with Jersey Butter and Samphire
Pan-fried sea bass, topped with a rich Jersey butter sauce and fresh, salty samphire. Served with Jersey Royal potatoes and seasonal greens.
Prep Time
20 minutes
Total Time
45 minutes
Calories
850 kcal
Difficulty
Medium
Equipment
3 items
Cost
£7.78/serving
Cuisine:
Dietary:
Mood:
Ingredients
Servings
4
4Sea Bass Fillets(Skin on or off, your preference)
£16.00
750gJersey Royal Potatoes(New potatoes, scrubbed)
£3.50
200gSamphire(Fresh, washed thoroughly)
£4.50
200gSeasonal Greens(e.g., Asparagus, Green Beans, Spinach)
£2.00
150gJersey Butter(Unsalted, chilled and cubed)
£2.25
100mlDry White Wine(Optional, adds depth to the sauce)
£1.50
2tbspJersey Milk(Full fat)
£0.10
1tbspLemon Juice(Freshly squeezed)
£0.20
2tbspFresh Parsley(Chopped, for garnish)
£0.60
2tbspOlive Oil(For cooking the sea bass)
£0.30
to tasteSalt
£0.05
to tasteBlack Pepper(Freshly ground)
£0.10
Total Cost
£31.10
£7.78 per serving
Instructions
- 1.Prepare the Jersey Royal Potatoes: Steam or boil the Jersey Royal potatoes until tender, about 15-20 minutes. Set aside and keep warm.
- 2.Prepare the Seasonal Greens: Steam or lightly boil your choice of seasonal greens until just tender-crisp. Set aside and keep warm.
- 3.Prepare the Sea Bass: Pat the sea bass fillets dry with paper towels. Season both sides with salt and pepper.
- 4.Cook the Sea Bass: Heat olive oil in a large frying pan over medium-high heat. Place the sea bass fillets skin-side down (if using skin-on fillets) in the hot pan and cook for 4-5 minutes until the skin is crispy and golden brown. Flip the fillets and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork. Remove from the pan and set aside, keeping warm.
- 5.Make the Jersey Butter Sauce: In the same frying pan, deglaze with the dry white wine (if using), scraping up any browned bits from the bottom of the pan. Reduce slightly.
- 6.Whisk in the Jersey Milk and lemon juice.
- 7.Reduce the heat to low and gradually whisk in the chilled, cubed Jersey butter, a few cubes at a time, until the sauce is emulsified and smooth. Be careful not to overheat the sauce or it will separate.
- 8.Stir in the samphire into the butter sauce. Allow it to gently wilt for a minute or two.
- 9.Assemble and Serve: Place a portion of Jersey Royal potatoes and seasonal greens on each plate. Top with a sea bass fillet. Spoon the Jersey butter sauce with samphire over the sea bass. Garnish with fresh chopped parsley.
- 10.Serve immediately.
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My Notes
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Nutrition Information
Nutrition per serving (475g)
850 kcal / 3556 kJ
Carbs
40g
15% of RDA
Fat
55g
79% of RDA
Protein
45g
90% of RDA
Detailed Breakdown
Fibre
8 g
27% of RDA
Sugar
5 g
6% of RDA
Sodium
400 mg
17% of RDA
Saturated Fat
35 g
175% of RDA
Chef's Tips
Don't overcrowd the pan when cooking the sea bass. If necessary, cook the fillets in batches.
The key to a good butter sauce is to keep the heat low and add the butter gradually, whisking constantly.
For a richer flavour, add a squeeze of lemon juice to the potatoes and greens before serving.
To keep the sea bass warm while preparing the sauce, place it in a low oven (around 80°C/175°F).
Cooking Equipment
Large Frying Pan
Medium Saucepan
Steamer or Pot with Steamer Basket
Wine Pairings
No wine pairing suggestions available for this recipe.
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