Succulent Sea Bass Recipe

After all of those heavy meals we enjoyed throughout the winter festivities, what do you think of a nice sea bass fillet? Sounds like a good idea right? Check out this succulent sea bass recipe from one of our talented Chefs.

Not so difficult to follow, this very savory recipe will surely be among your top 5 favorites. Suggested here with a side of roasted parsnips and parsnip purée, this dish can also be served with carrots, green beans and much more– depending on your preferences. 

Succulent Sea Bass
Serves 8
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Prep Time
25 min
Cook Time
15 min
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Total Time
40 min
  1. 8 Sea Bass fillets
  2. Dry white wine or Vermouth
  3. Baby Shallots
  4. 900g of parsnips
  5. Pine nuts
  6. Garlic cloves
  7. Parsley
  8. Olive oil
  9. Butter
  10. 2 and a half cups of double cream
  1. Start with the preparation for the two sauces: one parsley based and the other with pine nuts.
  2. Mix the parsley and butter on one side, and the pine nuts and butter on the other side. Make it look like a dough.
  3. Then spread it (both separately, one next to the other) on a plate and put it in the fridge for a while, until it hardens.
  4. Cut the baby shallots in half and place them on the surface in a pan with some beurre noisette (brown butter) until they are very very very caramelised (be careful not to burn them) together with the garlic cloves. This will be the garnish on top of our sea bass and parsnips.
  5. Clean the parsnips and roast 8 of them in a pan.
  6. Cook the rest in a purée.
  7. Peel and finely dice the parsnips.
  8. Place them in a pan with some cream and 270g of butter, simmer until soft and then it will gently get the shape of a purée.
  9. In the meantime, cook the filets (on the skin side) in a pan with a bit of butter and add some white wine to bring up the flavor.
  10. While they are still pinkish, displace them over a plate on the flesh side.
  11. Take out the sauces from the fridge and cut the hardened flat dough into small rectangles (approx 4cm x 2cm), then place one of each (one rectangle of the parsley based, and one with the pine nuts) over each sea bass filet in order to enjoy both tastes.
  12. Put them in the oven for 2 minutes at 200°C. The two toppings will delicately melt over the fish filet.
  1. Better to use golden baby shallots because they are a little smoother and sweeter which is more suitable for a fish dish.
  2. Roasted pine nuts are more flavourful.
  3. For the plating, start with the purée and put some in the middle of the plate, then place the sea bass fillet over it, add the roasted parsnip next to the whole then add the shallots and garlic on top. Dinner is served.

The delicate flesh of the sea bass mixed with the parsnip purée is just divine. Having the same vegetable cooked in two different ways yields a similar taste but different textures; the experience is quite surprising and flavorful.


succulent sea bass recipe

Sea bass fillets with the two different toppings


Don’t hesitate to book Chef Andrea from London to taste his delectable sea bass and get some of his precious cooking tips. He has many.  

All you have to do is call your friends, schedule a date, reach out to the Chef and enjoy the night.

Fantastic isn’t it?!