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A Weekday Menu Recipe



Sea Bass with Chives   HT  MC  20mins



Serves 4     Hot  Fish  herbs  Vegetables  Main Course  Gluten Wheat free  Eggless




2 tbsp Olive Oil

2 Shallots, finely chopped

4 Sea Bass Fillets, skin on 

Salt and Black Pepper

2 tbsp freshly chopped Chives

120ml/4fl.oz. Crème Fraîche





1.  Heat 1 tablespoons of the oil in a frying pan add the shallots and sauté for 5 minutes until softened. 


2. Meanwhile, score the skin of the bass several times with the tip of a very sharp knife and season the fish well with salt and pepper.


3. Add the remaining oil to the softened onions, re-heat until quite hot then add the fish (skin-side down) and fry for  about 4 minutes or until the skin is crispy. 


4.  Meanwhile, place the chives and crème fraîche in a small mixing bowl, and season with salt and pepper and mix well.


5. Turn the fish and cook the other side for 2-3 minutes or until cooked through.


6. To serve -  transfer the fish to a warmed serving platter and spoon the crème fraîche mixture over the top so it melts on and around the fish. Serve immediately.




Serving Suggestions :


Braised Peas with Lettuce Bashed Neeps


Caramel Pears



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Serving Suggestions


Key techniques used in this recipe


Make Ahead




Tips, Options and Substitutions





Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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