Pan-Seared Sea Bass with Jersey Cream and White Wine Sauce, Served with Jersey Royals

A celebration of Jersey's finest: flaky pan-seared sea bass bathed in a rich Jersey cream and white wine sauce, accompanied by tender Jersey Royal potatoes. This dish highlights the island's exceptional dairy and seafood.

Prep Time

15 minutes

Total Time

40 minutes

Calories

521 kcal

Difficulty

Easy

Equipment

3 items

Cost

£6.03/serving

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Main Ingredient:

Seafood•Fish•Vegetarian

Occasion:

Weeknight Dinner•Celebration

Dietary:

Gluten-Free

Mood:

Comfort Food•Light & Fresh•Healthy•Indulgent

Ingredients

Servings

4Sea Bass fillets(Skin on or off, your preference. Sourced locally from Jersey is ideal.)

£16.00

500gJersey Royal potatoes(Scrubbed, not peeled. If unavailable, use other new potatoes.)

£2.50

200mlJersey Cream(Double cream for extra richness. Single cream works too.)

£2.00

100mlDry White Wine(A crisp Sauvignon Blanc or Pinot Grigio works well.)

£1.50

1Shallot(Finely chopped)

£0.30

2clovesGarlic(Minced)

£0.15

2tbspFresh Parsley(Chopped, plus extra for garnish)

£0.40

2tbspUnsalted Butter(Jersey butter if possible, for enhanced flavour.)

£0.25

1tbspOlive Oil

£0.10

1Lemon(Juice and zest)

£0.60

1tbspAll-Purpose Flour(Optional - for thickening the sauce. Can use gluten-free flour.)

£0.05

To tasteSalt(Sea salt recommended)

£0.25

To tasteBlack Pepper(Freshly ground)

£0.02

Total Cost

£24.12

£6.03 per serving

Instructions

1.
Prepare the Jersey Royals: Boil the Jersey Royal potatoes in salted water until tender, about 15-20 minutes. Drain and set aside.
2.
Prepare the Sea Bass: Pat the sea bass fillets dry with paper towels and season generously with salt and pepper. If using skin-on fillets, score the skin lightly with a sharp knife.
3.
Sear the Sea Bass: Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat. When the butter is melted and the pan is hot, carefully place the sea bass fillets in the skillet, skin-side down if applicable. Sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip the fillets and cook for another 2-3 minutes, or until cooked through and flakes easily with a fork. Remove from the skillet and set aside.
4.
Make the Sauce: In the same skillet, melt the remaining 1 tbsp of butter over medium heat. Add the shallot and cook until softened, about 2-3 minutes. Add the garlic and cook for another minute, until fragrant.
5.
Add the White Wine: Pour in the white wine and let it simmer for 2-3 minutes, reducing it slightly.
6.
Add the Jersey Cream: Stir in the Jersey cream and bring to a gentle simmer. If using, whisk in the flour to thicken the sauce. Cook for 2-3 minutes, or until the sauce has thickened slightly.
7.
Finish the Sauce: Stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste.
8.
Serve: Serve the pan-seared sea bass immediately, spooning the Jersey cream sauce over the top. Serve alongside the boiled Jersey Royal potatoes, garnished with extra parsley.

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My Notes

Nutrition Information

Nutrition per serving (214g)

521 kcal / 2181 kJ

Carbs

22g

8% of RDA

Fat

35g

50% of RDA

Protein

29g

58% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

4 g

4% of RDA

Sodium

71 mg

3% of RDA

Saturated Fat

21 g

105% of RDA

Chef's Tips

For extra flavour, add a knob of Jersey butter to the sauce at the very end.

If you can't find Jersey Royals, any small new potatoes will work well.

Be careful not to overcook the sea bass, as it can become dry. It should be opaque and flake easily.

The sauce can be made ahead of time and gently reheated before serving.

Serve with a crisp Jersey cider or a chilled glass of white wine to complement the flavours.

Cooking Equipment

Large skillet

Saucepan

Serving plates

Wine Pairings

No wine pairing suggestions available for this recipe.

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