Crispy sea bass with brown butter pilaf, seedy gremolata & slaw
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Alternatives
Complete the dish
Showing items 1 to 3 of 3
- 3 tbsp cornflour
- ½ tsp cayenne pepper
(optional)
- 1 tsp garlic granules
- 50ml sunflower oil
- 4 sea bass fillets
- 600g brown butter pilaf
(see recipe below)
- 350g cabbage & corn slaw
(see recipe below)
- 100ml tahini dressing
(see recipe below)
- 4 tbsp seedy gremolata
(see recipe below)
Nutrition: Per serving
- kcal779
- fat41g
- saturates9g
- carbs67g
- sugars7g
- fibre5g
- protein33g
- salt1.23g
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Method
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step 1
Combine the cornflour, cayenne pepper and garlic granules in a bowl along with a generous pinch of seasoning. Heat the oil in a high-sided frying pan over a medium-high heat. Coat the sea bass in the cornflour mix, patting to make sure it sticks well to both sides, then carefully lay in the pan and fry for 2-3 mins on each side, carefully flipping over once, until golden and cooked through.
-
step 2
Meanwhile, reheat the pilaf in the microwave or in a pan on the hob with a splash of water until piping hot. Toss the slaw with the tahini dressing, then divide between plates along with the pilaf. Garnish with the seedy gremolata.
Recipe from Good Food magazine, July 2025
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