Pan-Seared Jersey Sea Bass with Samphire

Fresh Jersey sea bass with crispy skin, served with foraged samphire and Jersey butter sauce. A celebration of the island's coastal bounty.

Prep Time

15 mins

Total Time

25 mins

Calories

433

Level

medium

Yields

2 servings

Cost

£12.63

Season:

Jersey•Seafood•Seasonal

Meal Type:

Dinner•Snack

Cuisine:

Main Ingredient:

Dietary:

Mood:

Ingredients

Servings

2wholeJersey sea bass fillets(skin-on, about 150g each)

£18.00

150gsamphire(fresh, washed)

£4.50

50gJersey butter(cold, cubed)

£1.75

1wholelemon(juice only)

£0.60

2tbspolive oil

£0.20

to tastesea salt

£0.10

to tasteblack pepper(freshly ground)

£0.10

Total Cost

£25.25

£12.63 per serving

The Method

1
Pat sea bass fillets dry with paper towels. Score the skin with a sharp knife and season with salt and pepper.
2
Heat olive oil in a frying pan over medium-high heat. Place fillets skin-side down and press gently for 30 seconds to prevent curling.
3
Cook for 4-5 minutes until skin is golden and crispy. Flip and cook for 1-2 minutes more. Remove and keep warm.
4
Blanch samphire in boiling water for 1-2 minutes, then drain.
5
In a small pan, melt Jersey butter with lemon juice. Add samphire and toss to coat. Serve alongside the sea bass.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (300g)

433 kcal / 1810 kJ

Carbs

2% of RDA

Fat

26g

37% of RDA

Protein

47g

94% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

1 g

1% of RDA

Sodium

209 mg

9% of RDA

Saturated Fat

14 g

70% of RDA

Chef's Tips

Don't salt the samphire - it's naturally salty from growing in coastal areas

Press the fish skin down firmly when first placed in the pan for even crisping

Jersey sea bass is available year-round from local fishermen

Serve with Jersey Royals for a complete local meal

Cooking Equipment

Frying pan

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Jersey Royal Potato and Watercress Soup with Crispy Seaweed

A light and vibrant soup showcasing the flavors of Jersey Royal potatoes and watercress, topped with crispy seaweed for a salty crunch.

45 minutes

4 servings

Easy

"This soup introduces the earthy sweetness of Jersey Royal potatoes and the peppery bite of watercress, offering a counterpoint to the sea bass's richness. The crispy seaweed adds a briny element that subtly echoes the samphire, preparing the palate for the main course's coastal flavors while maintaining a light and healthy start."

Dessert

Jersey Black Butter Panna Cotta with Blackberry Compote

A creamy, subtly spiced panna cotta featuring the unique flavor of Jersey Black Butter, topped with a fresh blackberry compote. Perfect for a light and palate-cleansing dessert after a rich main course, such as pan-fried sea bass.

45 minutes

4 servings

Easy

"The panna cotta provides a smooth, creamy texture that contrasts the crispy skin of the sea bass and cleanses the palate. The unique flavor of Jersey Black Butter, a spiced apple spread, complements the richness of the preceding courses without being overly sweet, while the blackberry compote adds a touch of tartness and seasonal freshness."

Share this recipe

Loading recipe...

Pan-Seared Jersey Sea Bass with Samphire

Ingredients

The Method