Pan-Fried Sea Bass with Crushed Peas and Tartare Sauce
Why this recipe works
- Crisp skin, tender fish: Starting the fillets skin-side down in hot oil helps the skin turn golden while the flesh stays just cooked.
- Fresh acidity: Lemon in the peas and tartare sauce alongside the fish cut through the butter and oil without making the dish feel heavy.
- Fast weeknight timing: Frozen peas cook in minutes and sea bass fillets need only a short time in the pan, keeping the whole dish under 30 minutes.
Get the most out of this recipe
Texture tips
- Keep the skin flat: Press the fillets gently when they first hit the pan so the skin makes even contact and crisps properly.
- Dry the fish well: Moisture on the skin encourages steaming, so pat the fillets thoroughly dry before seasoning and frying.
- Crush, don’t purée: Mash the peas roughly so they stay partly whole, giving the plate a fresher texture than a smooth pea purée.
Ingredient notes
- Choosing the fish: Skin-on sea bass fillets are best here because the skin protects the delicate flesh and gives the dish its crisp contrast.
- Frozen peas work well: Frozen peas are picked and frozen quickly, so they keep their sweetness and bright colour for this style of crushed pea base.
- Adjust the lemon: Add lemon gradually to the peas, tasting as you go so the flavour is bright but not sharp.
Make-ahead tips
- Make the peas ahead: The crushed peas can be prepared in advance and reheated gently with a small splash of water to loosen them.
- Store separately: Keep the fish and peas in separate airtight containers so the peas do not soften the fish skin further.
- Reheat carefully: The fish is best fresh, but leftovers can be reheated in a 180°C (355°F) oven until piping hot; the skin will be softer.
Equipment you'll need
Ingredients
Instructions
- Bring a small saucepan of water to the boil. Add the peas and cook for 2 to 3 minutes until bright green and tender, then drain well.
- Return the peas to the warm saucepan off the heat. Add the butter, squeeze in 1 to 2 tablespoons lemon juice, then tear in most of the mint and crush roughly with a masher so it stays a little chunky; season with a pinch of the salt and pepper.
- Pat the sea bass dry and season the skin side with the remaining salt and pepper. Heat the olive oil in a large frying pan over a medium-high heat until shimmering.
- Add the fish skin-side down and press gently for 20 seconds so the skin stays flat. Cook for 3 to 5 minutes until the skin is crisp and golden, then turn and cook for 1 to 2 minutes until the flesh is just opaque and flakes easily.
- Divide the crushed peas between two plates and top with the sea bass. Spoon the tartare sauce alongside, finish with the remaining mint and serve with extra lemon wedges if you like.
Recipe notes
Tips
- For the crispest skin, make sure the fish is very dry before it goes into the hot oil, and avoid moving it around in the pan.
- If your fillets are thicker, lower the heat slightly after the skin has crisped and cook a little longer on the flesh side until just cooked through.
- Fish is best for vulnerable groups when cooked until piping hot all the way through.
Substitutions
- Replace the olive oil with light olive oil for a slightly higher smoke point.
- Replace the fresh mint with fresh flat-leaf parsley for a more classic, less minty pea crush.
- Replace the tartar sauce with aioli for a richer, garlicky finish.
Storage
- Refrigerate up to 1 days
- Store the fish and peas separately in airtight containers. Reheat the peas gently in a saucepan with a splash of water; the fish is best eaten fresh, but can be reheated in a 180°C (355°F) oven until piping hot, though the skin will soften.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Fish Milk
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