Sensational fried seabass fillets

  • Serves: 6 people
  • Prep time: 15 minutes
  • Cooking time: 20 minutes
    • British

    Seabass - with cauliflower puree and parsley butter

    Recipe Information

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    3 x 180g packs Sea Bass fillets

    1 x Cauliflower

    70ml Double Cream

    70g Mascarpone

    8g Parsley

    125g Salted Butter – at room temperature

    Juice of ½ Lemon

    Rapeseed Oil

    Sea Salt and White Pepper


    Finely chop the parsley and combine with the butter and lemon juice.

    Roll the parsley butter into a sausage shape and chill. Once chilled, cut into 6 portions.

    Cut the cauliflower into quarters. Then, add the cauilflower to boiling, salted water and boil for 15 mins or until tender. 

    Drain the cauliflower well and put into a food processor along with the mascarpone and the cream. Blitz until a puree and season with some white pepper.

    In a frying pan fry the seabass fillets for 5 minutes each – turning once during. Once each fish fillet is cooked put them in the oven to keep warm while cooking the rest.

    Serve a fish fillet on a bed of the cauliflower puree topped with a portion of the parsley butter.

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