Fried sea bass with salsa

Mitch and Matt accompany sea bass with a simple Asian-inspired salsa served with spring vegetables and prawns
Fried sea bass with salsa
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the salsa

  • 5 cm cucumber, seeds and soft flesh discarded, finely chopped
  • 1 red chilli, finely chopped
  • 2 shallots, finely chopped
  • 2 tbsp soy sauce
  • squeeze of lime juice
  • small handful coriander, chopped
  • small handful mint, chopped
  • small handful watercress, chopped

For the vegetables

  • 50 g salted butter
  • 4 spears purple sprouting broccoli, roughly chopped
  • 4 spears asparagus, roughly chopped
  • small handful frozen prawns, defrosted

For the sea bass

  • olive oil, for frying
  • 1 450g sea bass, scaled and filleted
  • plain flour, for dusting


1. For the salsa: mix together all the ingredients but the herbs. Taste and adjust seasoning as necessary. Stir in the herbs and watercress just before serving.

2. For the sea bass: heat a little olive oil in a frying pan. Cut a few horizontal slits into the sea bass skin and dust with flour. Cook skin-side down for 2-3 minutes, turn the fillets over and turn off the heat. These will continue to cook in the pan, so check them to ensure they dont overcook.

3. For the vegetables: heat the butter in a frying pan and add the broccoli and asparagus. Keep turning the vegetables in the butter until tender then add the prawns. Cook for 2-3 minutes.

4. Serve the sea bass fillets on a bed of the vegetables with a spoonful of salsa on the side.

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