Pan Seared Seabass, Fondant Potato, Seasonal Greens & Caper Butter


  • 2 sea bass fillets
  • crab butter
  • seasonal greens – spinach , asparagus, garden peas & fine beans
  • 2 portions of fondant potato


  • Preheat your oven to 180C
  • Remove the potato from the stock and place in an ovenproof dish. Keep the stock!
  • Put a frying pan on a high heat and add a tablespoon of oil. Once hot add the sea bass skin side down and cook for 3 minute. Flip the sea bass over and add the green vegetables and cook for a couple of minute.
  • Add the stock to the pan and bring up to the boil. Remove from the heat and add the butter. Mix together to create a sauce. 
  • Remove the potatoes from the oven and plate up. Top with the sea bass. 
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