Pan Fried Seabass Fillets


The Greyhound Corfe serve this seabass with poached courgette, baby spinach and a butternut puree plus a scattering of bacon crumbs. It’s gluten-free and delicious…


300-350g seabass fillets

A pinch of salt

A pinch of white pepper

A tea spoon of olive oil

1 large courgette

100g baby spinach

10ml white wine vinegar

1 tsp brown sugar

Butternut squash purée
A quarter of a butternut squash cut into cubes

20g butter

30ml double cream

A pinch of salt

A pinch of white pepper

A pinch of black pepper

Bacon crumbs
2 slices of bacon cooked until crispy and broken into crumbs

Take a hot pan, add the oil, once hot add the seabass fillets skin side down, cook for 2 minutes until the skin is crisp, then turn the fillets over and cook for a further minute, then take the fillets out of the pan and allow them to rest in a warm place.

Boil the courgette and spinach for approximately 5 minutes until cooked through. Add the brown sugar and vinegar to the sauce pan and place to one side for a further 5 minutes, then drain and keep warm.

Boil the butternut squash for 15 minutes or until soft, add the other ingredients and blend for approximately 2 minutes until a purée consistency is achieved.

To serve take a spatula or serving spoon and spread one spoon of the butternut squash approximately 4 inches across the middle of the plate. Place the courgette and baby spinach in the middle of the butternut squash. Lay the seabass fillets on top of the vegetables and drizzle a little of the liquid from the pan the fish was cooked in over the top. Sprinkle the bacon crumbs around the plate to finish.


Leave A Reply