For the Fish:

  • Sea bass 851.0 g
  • Salt 2.0 g
  • Ground black pepper 2.0 g
  • Rapeseed oil 75.0 ml
  • Butter 75.0 g

To Serve the Dish:

  • Rocket 300.0 g

Create a light and delicious starter for your guests with our sea bass filet recipe. The citrus and chive sauce with double cream gives the pan fried fish a tangy taste. Ideal for a summer menu.



  1. For the Fish:

    • Season the fish with the salt and pepper.
    • Add the oil to a non-stick pan and heat.
    • Pan fry the Sea Bass skin side down first and then turn the fish when the skin is golden finish it cooking with a small amount of butter.
    • Remove the fish from the pan, reserve.
  2. For the Sauce:

    • Add the butter to the pan you have just cooked the fish in and then sauté the shallots until they are soft.
    • Add the white wine and reduce by 1/2, once the wine is reduced, add the cream and allow the sauce to simmer until desired consistency is reached.
    • Add the chopped chives and lemon juice to the sauce and season to taste.
  3. To Serve the Dish:

    • Place a small ball of rocket in the center of the plate, lay the fish over it and then spoon the sauce around the plate, serve immediately.
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