Pan-Fried Sea Bass with Leek and Jersey Cream Sauce

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

Cost

£5.05/serving

Season:

🍂 Autumn•❄️ Winter

Meal Type:

Dinner•Snack

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Dietary:

Ingredients

Servings

to tasteBlack pepper

£0.10

40gJersey butter

£0.60

2tbspOlive oil

£0.25

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

£14.00

2clovesGarlic cloves(minced)

£0.15

100mlWhite wine

£0.50

to tasteSalt

£0.05

100mlFish or vegetable stock

£0.20

2tbspFresh dill(chopped)

£0.75

1mediumLemon(juiced)

£0.60

3mediumLeeks(white and light green parts, sliced)

£1.50

200mlJersey cream(double cream)

£1.50

Total Cost

£20.20

£5.05 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.

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My Notes

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

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

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Jersey Royal Potato and Watercress Soup with Crispy Bacon Bits

A creamy and comforting soup featuring Jersey Royal potatoes and the peppery bite of watercress, topped with crispy bacon bits. Perfect as a starter.

45 minutes

4 servings

Easy

"This creamy soup, featuring Jersey Royal potatoes, provides a comforting and earthy counterpoint to the richness of the sea bass. The slight peppery bite of watercress adds a refreshing element, while the crispy bacon introduces a contrasting texture and savory note that won't overpower the delicate flavors of the main course."

Dessert

Jersey Apple Cake with Salted Caramel Drizzle and Crème Fraîche

A rustic and moist apple cake with warm spices, topped with a salted caramel drizzle and a dollop of crème fraîche. Perfect as a comforting dessert, especially after a seafood main course like pan-fried sea bass.

60 minutes

6 servings

Easy

"A rustic Jersey Apple Cake offers a delightful sweetness and warm spice that balances the savory richness of the sea bass. The salted caramel drizzle provides a touch of decadence, while the crème fraîche adds a cool and tangy contrast, preventing the meal from becoming too heavy and completing it on a refreshing note."