Pan-Fried Sea Bass with Leek and Jersey Cream Sauce

4.1(0 ratings)

🍂 Autumn

❄️ Winter

Crispy-skinned sea bass fillets served with a luxurious leek and Jersey cream sauce. An elegant November dinner in under 30 minutes.

Prep Time

10 minutes

Total Time

25 minutes

Calories

585 kcal

Difficulty

Medium

Equipment

2 items

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Ingredients

Servings

4filletsSea bass fillets(skin-on, about 150g each)

3mediumLeeks(white and light green parts, sliced)

200mlJersey cream(double cream)

100mlWhite wine

100mlFish or vegetable stock

40gJersey butter

1mediumLemon(juiced)

2tbspFresh dill(chopped)

2tbspOlive oil

to tasteSalt

to tasteBlack pepper

2clovesGarlic cloves(minced)

Total Cost

£0.00

£0.00 per serving

Instructions

1.
Pat the sea bass fillets dry and season both sides with salt and pepper.
2.
Heat the olive oil in a large frying pan over medium-high heat.
3.
Place the fillets skin-side down in the pan and cook for 4-5 minutes without moving them, until the skin is crispy.
4.
Flip and cook for another 2-3 minutes until just cooked through. Remove and keep warm.
5.
In a saucepan, melt the Jersey butter over medium heat. Add the sliced leeks and cook for 6-8 minutes until very soft.
6.
Add the garlic and cook for another minute.
7.
Pour in the white wine and let it bubble for 2 minutes to reduce slightly.
8.
Add the stock and Jersey cream. Simmer for 5 minutes until the sauce thickens.
9.
Stir in the chopped dill and lemon juice. Season with salt and pepper.
10.
Serve the sea bass fillets on plates with the leek and cream sauce spooned over the top.

Nutrition Information

Nutrition per serving (250g)

585 kcal / 2447 kJ

Carbs

11g

4% of RDA

Fat

42g

60% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

6 g

7% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

23 g

115% of RDA

Recipe Comparison

Generate a comparison to see how this homemade recipe compares to a typical supermarket alternative in terms of nutrition, cost, and preparation time.

Chef's Tips

Don't move the fish while the skin is crisping - this is the key to crispy skin.

The fish is cooked when it flakes easily with a fork.

Serve with steamed new potatoes and green beans for a complete meal.

You can substitute sea bass with salmon or cod if preferred.

Cooking Equipment

Large frying pan

Saucepan

Dietary Information

Gluten-Free

Pescatarian

Wine Pairings

No wine pairing suggestions available for this recipe.

Pan-Fried Sea Bass with Leek and Jersey Cream Sauce

Ingredients