Fillet of Seabass



  • Sea bass fillets 2 
  • Baby gem lettuce 1-1.5 heads 
  • Bacon lardons 150g 
  • Garden peas 150g 
  • Spring onions 4each 
  • Double cream 150ml 
  • Lemon, juice
  • Sea Salt & pepper 
  • Rapeseed oil 


  1. Take the fish fillets out of the packet and score the skin with a sharp knife. 
  2. Defrost the frozen peas. 
  3. Cut the root from the Gem, separate leaves and cut down the middle of each leaf. 
  4. Trim the spring onions of root and any old outer leaves. 
  5. Lay the spring onions on a hot griddle pan with some oil and weight down with a bowl to get a nice bar mark until soft and cooked- keep warm. 
  6. Separately fry the bacon lardons with a bit of oil until crisp. 
  7. Add in the double cream and peas and bring to a simmer, season. 
  8. Meanwhile start frying the fish (skin side down) in a hot non-stick pan with a little olive oil. 
  9. Whilst that is cooking add in the gem leaves to the bacon and peas. 
  10. Cook for about 2 minutes until just wilting, switch off. 
  11. When the fish is almost cooked, flip it over and squeeze half a lemon in to the pan. 
  12. Squeeze the other half into gem pan and check seasoning. 
  13. If the cream is too thick add a touch of water. 
  14. Using a slotted spoon, dish up the gem, peas and bacon. Top with fish, grilled onions and any herbs you micht want to garnish with.