Pan fried sea bass with lettuce and petits pois à la française

    35 min

    French style peas are cooked with lettuce. This is one of the most popular demo dishes of my cookery demonstrations; people are always surprised about that combination but then they are pleasantly surprised.


    Northamptonshire, England, UK
    4 people made this

    Serves: 2 

    • 4 tablespoons olive oil
    • 150g sliced onions
    • 100g bacon lardons
    • 1 bay leaf
    • 150ml chicken or vegetable stock
    • 250g peas, frozen
    • 250g broad beans, frozen
    • salt and pepper
    • 50g butter
    • 1 lettuce, shredded
    • 6 to 8 fresh mint leaves, finely chopped
    • 2 sea bass fillets

    Prep:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat 2 tablespoons olive oil in pan, add the onions, bacon and bay leaf and saute over a medium heat for 5 minutes.
    2. Add the stock, peas, broad beans and season with salt and pepper. Simmer gently for 10 minutes until the vegetables are tender.
    3. Stir in the butter and mix through the lettuce and mint. Heat briefly until wilted. Check seasoning and keep warm while you cook the fish.
    4. Trim each sea bass fillet so they are both the same shape, then score the skin, cutting into the flesh slightly, 5 or 6 times at about 1cm intervals.
    5. Season the fish with a little salt and pepper just before cooking.
    6. Heat the frying pan until hot, then add 2 tablespoons olive oil. Lay the fish fillets in the pan, skin-side down. Press each fillet down with your fingers or a fish slice to stop it from curling up.
    7. Reduce the heat to medium, then leave the fish to cook undisturbed until you can see that the flesh has cooked two-thirds of the way up and the skin is crisp and brown, about 3 to 4 mins.
    8. Flip the fillets over, then fry on the flesh side for about 2 minutes until just done, basting the skin with the oil in the pan as it cooks. Leave to rest on a warm plate, skin-side up, and baste with the hot oil and juices from the pan.
    9. Now dish the peas onto a nice plate and then lay the sea bass fillet on top.


    I have used sea bass for this particular dish, but try with other types of fish, and this also works really well with chicken or lamb. I have also added broad beans to give my own spin on the classic petit pois dish.

    See it on my blog

    Andys Kitchen

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