Wild Sea Bass with Sprout Tops and Black Truffle

Impress your guests with Matt Tebutt's simply cooked wild bass served with a delectable port and truffle sauce and delicious greens
By Matt Tebbutt
Wild Sea Bass with Sprout Tops and Black Truffle
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: medium


  • 125 ml port
  • 1 black truffle, sliced into thin discs
  • 1 tbsp olive oil
  • 1 1/2 fillets wild sea bass, (cut to make 3 halves)
  • handfuls cooked chestnuts, roughly chopped
  • knob of butter
  • 1 heads sprout tops, stalks removed and leaves roughly torn


1. Heat a frying pan, add the port and reduce until thick and sticky. Finely chop half the truffle discs and add to the port. Leave to one side.

2. Heat the olive oil in another frying pan and fry the sea bass skin-side down, making sure it doesn't stick. When the skin turns brown, turn the fillets and fry until cooked through. Remove from the pan, reserving the oil for the chestnuts.

3. Lightly fry the chestnuts in the same pan until brown. Season with salt and pepper, add the butter and stir in the sprout tops. Cook until slightly wilted.

4. Spoon the chestnuts and sprout tops into the centre of a plate, lay the fillets on top, scatter the truffle discs around and finish with a drizzle of port sauce.

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