Butterflied sea bass with shoestring fries and salad

This summer-perfect dish features crisp-skinned sea bass butterflied and charred with fresh herbs, paired with garlicky shoestring fries and a tangy lettuce salad. The white wine sauce adds a luxurious finish.

Matt Tebbutt

By Matt Tebbutt
From Saturday Kitchen
Original recipe from BBC Saturday Kitchen Live.

This recipe scores a B. Sea bass provides lean protein and omega-3s, while the salad adds fresh vegetables. Moderate fat comes from olive oil and butter. For a healthier option, reduce butter in the fries.

Equipment

Ingredients

For the fries

• 4 large Maris Piper potatoes, scrubbed
• 25g/1oz butter
• 1 tbsp olive oil
• 2 garlic cloves, chopped
• 1 rosemary sprig, chopped
• 2 tbsp chopped fresh parsley

For the salad

• 1 tbsp crème fraîche
• 2 tsp Dijon mustard
• 2 tsp olive oil
• 1 lemon, juice only
• 1 tbsp chopped fresh tarragon
• 1 butter head lettuce, chopped
• 1 Little Gem lettuce, quartered and grilled
• 1 bunch radishes, halved
• 3 spring onions, cut into chunks
• ¼ cucumber, cut into chunks

For the sea bass

• 1 whole sea bass, butterflied
• 10g/⅓oz fresh rosemary
• 10g/⅓oz fresh thyme
• 10g/⅓oz fresh oregano
• 6 bay leaves
• 1 lemon, to squeeze
• 125ml/4fl oz white wine
• 2 tbsp olive oil, plus extra to drizzle
• Salt and freshly ground black pepper

Method

1. Prepare fries: Slice potatoes into thin matchsticks using a mandoline. Rinse, then pat dry. Deep-fry at 180°C for 2 minutes until golden. Toss with melted butter, garlic, rosemary, and parsley.
2. Make dressing: Whisk crème fraîche, mustard, olive oil, lemon juice, and tarragon. Toss with lettuces, radishes, spring onions, and cucumber.
3. Cook sea bass: Score fish skin and season cavity. Heat plancha grill, scatter with herbs, then place fish skin-side down. Cook 3-4 minutes, flip, and drizzle with lemon and oil.
4. Prepare sauce: Simmer fish head with wine and oil for 5 minutes. Mash, strain, and season with lemon juice.
5. Serve: Plate the fish with sauce, charred herbs, fries, and salad on the side.

Suggested Wine Pairing

This delicate fish pairs beautifully with:

• Majestic: Domaine de la Pépière Muscadet (£10.99) – Crisp citrus notes complement the herbs.
• Tesco: Finest Gavi (£9) – Floral aromas balance the charred flavours.
• Sainsbury’s: Taste the Difference Picpoul de Pinet (£8.50) – Zesty acidity cuts through the oil.

What to Serve With This

1. Grilled asparagus: Adds earthy contrast to the fish.
2. Aioli: Creamy garlic dip for the fries.
3. Chilled rosé: Enhances summer vibes.

FAQs for Butterflied Sea Bass

• Can I use a regular pan instead of a plancha? Yes – use a heavy cast-iron skillet on high heat.
• How do I butterfly a sea bass? Ask your fishmonger, or cut along the belly and press flat.
• Can I bake the fries? Yes – toss with oil, bake at 200°C for 25 mins, flipping halfway.
• What herbs work best? Thyme, rosemary, and oregano add Mediterranean flair.
• Is sea bass sustainable? Look for MSC-certified UK-caught bass.

Nutri-Score Health Check

Score: B (High in protein and vegetables, moderate fats).

Positive Factors

• Omega-3 rich sea bass.
• Fresh salad vegetables provide fibre.

Negative Factors

• Butter and oil in fries add saturated fat.
• White wine sauce contains alcohol traces.

Note: Nutritional values are estimates. Always check with a professional if you have dietary concerns.