Fillet of Sea Bass Sautéed with Carrots and Parsley

Preparation info

  • Serves


    • Difficulty


Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

This is a good dish for those who are having to count the calories. It is also quick and simple to both prepare and finish.


  • 2 X 450-550 g/1-1¼ lb sea bass
  • 225 g/8 oz carrots
  • 50 g/2 oz parsley
  • 1 tbsp oil
  • 50 g/2 oz unsalted butter
  • Salt and freshly ground white pepper
  • 300 ml/½ pint fish stock
  • juice of ½ lemon


    Scale and fillet the sea bass. Remove the small bones from each fillet – found just behind the head – with a pair of pliers. Make three or four cuts diagonally in the skin – this should prevent the fillets from curling when cooking. Peel the carrots and cut into even thin strips about 5 cm/2 inches long by 3 mm/⅛ inch wide. Wash and pick over the parsley and chop coarsely.

    Heat the oil in a frying pan, then add half of the butter. Season the fillets of bass and gently sauté them, skin side up, in the oil and butter for about 1 minute until slightly brown. Carefully turn over the fillets and continue cooking for a further minute. Remove them from the pan and keep warm. Tip away the fat, reheat the pan and add the remaining butter. When hot, add the strips of carrot and quickly fry, turning frequently, for about 30 seconds, then add half of the chopped parsley and mix in well.