Panfried Sea Bass, Sauce Vierge and Basil Mash

Panfried Sea Bass, Sauce Vierge and Basil Mash

Serves 4
Occasion Special Occasion
This Panfried Sea Bass with Sauce Vierge can partially be prepared in advance. For special occasions.


  • 4 x 160g Fillets of Sea Bass
  • 1 tablespoon Olive Oil
  • Basil Leaves (A few, finely chopped)
  • knob Butter (for panfrying)
  • Sea Salt
  • Black Pepper (freshly milled)

Sauce Vierge

  • 85ml Good quality extra virgin olive oil
  • 25ml Lemon Juice
  • 1 teaspoon Coriander seeds (crushed)
  • Basil leaves (a few, cut into julienne strips)
  • 2 Tomatoes (skinned, seeded and diced. For garnish)

Basil Mash (Yields 4 cups)

  • 2lb Potatoes
  • 110g Butter
  • 200ml Milk (or a combination of milk and cream)
  • Basil Leaves (a bunch of)
  • Salt
  • Pepper


Basil Mash
Firstly, prepare the basil mash. You may prepare the mash in advance and reheat it in a microwave.
However, it is important to add the basil after reheating and just before serving to maintain the freshness.
Preparation of the Basil Mash
Peel the potatoes and steam until cooked. Pass them through a food mill or ricer back into the saucepan.

Put the butter and milk in another saucepan and heat until the butter has melted.
Place the potatoes over a low flame and begin adding the warm milk mixture.
Beat the potatoes with a wooden spoon or spatula until all of the liquid has been absorbed.
Finely chop the basil and mix into the potatoes.
Taste and season as necessary.
To make the Sauce Vierge
Place the olive oil in a small saucepan and heat gently just to warm through. Take off the heat and add the lemon juice and crushed coriander seeds.
Leave to infuse.
When cold, add the basil and season before serving.
To cook the Sea Bass
Cut the sea bass fillet in half, allowing 2 pieces per person.
Slash the skin of each piece 2 or 3 times (this stops it from curling up during the cooking).
Season the flesh side of the sea bass. Heat a dash of oil in a frying pan until hot and add the sea bass to the pan, skin side down.
Cook for a minute or two until the skin crisps and becomes golden at the edges and then turn over onto the flesh side.
Add a knob of butter to the pan (this will give both colour and flavour) and cook for another minute or so or until tender - the exact timing will depend entirely on the thickness of the fish.
To Serve
Place a large scoop of mash in the centre of the plate. Place two pieces of sea bass on top of the mash, one piece with the skin facing up the other with the skin facing down.
Drizzle some sauce vierge over the fish and around the outside of the plate. Garnish the fish with a sprig of basil. Sprinkle some of the tomato dice around the plate


© Dublin Cookery School

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