Crispy-skinned sea bass sits atop creamy mussel velouté flecked with chives and potato chunks. Tenderstem broccoli adds green crunch beside deep-fried kale shards. Sparkling wine lifts the rich sauce while lemon cuts through the buttery seafood depth. (43 words)
Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 1
Dietary: Egg-free, nut-free
By Tom Shepherd
From Saturday Kitchen Recipes
Pan-fried sea bass with mussels velouté scores B on Nutri-Score, rich in seafood protein and vegetables.
Per serving: approximately 850 kcal, 65g fat (32g saturates), 25g carbs (4g sugars), 6g fibre, 42g protein.
Ingredients
For the mussels velouté
- 250g/9oz mussels, scrubbed and debearded
- 250ml/9fl oz sparkling wine
- 75g/2¾oz unsalted butter
- 1 leek, sliced into 2-3mm half-moons
- 250ml/9fl oz light chicken stock
- 250ml/9fl oz double cream
- ½ lemon, juice only
- 1 potato (Maris Piper or King Edward), peeled, steamed and chopped
- ½ bunch fresh chives, chopped
- Salt and freshly ground black pepper
For the sea bass
- 150g/5½oz sea bass fillet, skin scored diagonally
- 50g/1¾oz unsalted butter
- ½ lemon, juice only
To serve
- 100g/3½oz kale, chopped
- 200g/7oz Tenderstem broccoli
- crusty white bread
Customise
- Swap mussels for clams when available.
- Use white wine instead of sparkling wine for velouté base.
- Replace sea bass with cod or haddock fillets.
- Sub kale with spinach for deep-frying.
Method
Cook mussels for velouté base (10 minutes, start here)
- Check mussels first – discard any with broken shells or that won’t close when tapped; fresh ones smell clean of the sea.
- Place large saucepan over medium heat, add mussels and sparkling wine, cover tightly – they’ll steam open in 3-4 minutes.
- Discard closed mussels, drain through colander but save ALL the cooking liquor – this precious liquid makes your sauce special.
Build velvety sauce (12 minutes, overlap with mussels)
- Melt butter in saucepan and gently fry sliced leeks for 2-3 minutes until softened – no colour, just sweet base flavour.
- Add reserved mussel liquor and chicken stock, reduce to glaze – this concentrates seafood essence beautifully.
- Pour in double cream and reduce to glossy coating consistency – patience here creates restaurant magic.
- Season with salt, pepper, lemon juice, then stir through cooked mussels, potato chunks, and chives – keep warm.
Pan-fry sea bass (5 minutes, do while sauce reduces)
- Heat frying pan medium-high – get it screaming hot for perfect crispy skin.
- Add sea bass skin-side down, press firmly with spatula to keep flat – cook 80% through on first side.
- Add butter, flip fish, turn off heat – residual warmth finishes cooking perfectly; finish with lemon juice.
Prep sides (5 minutes, do last)
- Deep-fry kale until crisp and brittle – drain well; shocking crunch coming up.
- Blanch Tenderstem broccoli in boiling salted water 2-3 minutes – bright green, tender-crisp.
Serve immediately
- Spoon velouté into warmed bowl, arrange broccoli atop, place sea bass proudly, scatter crispy kale – serve crusty bread alongside for sauce mopping.