James Martin sea bass recipe

James Martin’s pan fried sea bass with sauce vierge

The perfect dish for a special night in for two

By , 05 August 2016
James Martin’s pan fried sea bass with sauce vierge
  • Ready in: 10 mins
  • Serves: 2
  • Price: per serving

Tip 1: This sauce works well with lots of fish dishes as well as chicken, BBQ meats and lamb.

Tip 2: Any soft herbs can be used in this sauce including tarragon and dill.

Nutritional Info
Each 521 serving contains
  • Energy 406KJ 505KCAL
  • Fat high
  • Saturates high
  • Sugars low
  • Salt low
of your reference intake.
Typical energy values per 100: 406kJ/97kcal.
  • 2 sea bass fillets
  • 1tsp of butter
  • 2 salad tomatoes
  • Juice of 1 lemon
  • 50ml Extra Virgin olive oil
  • 1/2 clove garlic, chopped
  • 1/2 red onion, peeled and sliced
  • 5g or a small bunch of coriander, basil and parsley, finely chopped
  • salt and pepper to season
  • Bring a pan of water to the boil. Make an incision in the top of the tomatoes and remove the eye, and make a cross at the bottom. Add the tomatoes to the water for 10 seconds

  • Remove the tomatoes and add to iced cold water. When cool, carefully remove the skin from the tomatoes.

  • Chop the tomatoes into quarters and remove the seeds then dice the tomatoes.

  • Slice the garlic and onions

  • To make the sauce, add the lemon juice, Extra Virgin olive oil, garlic, onion, chopped tomatoes and fresh herbs to a pan

  • To cook the fish, heat a frying pan and add the butter. When the butter starts to bubble and change colour add the sea bass fillets skin side down. Season the upturned flesh of the fish and when the fish flesh begins to change colour and cook, flip the fillet over and turn off the heat. The residual heat in the pan will continue to cook the fillet.

  • Warm the dressing through gently for a minute or two and serve with the fish.