13/05/2026
🎣🔥 Caught to Cooked: Wild Seabass Episode!
This time, has created a stunning dish: Line Caught Wild Seabass with Mussel & Clam Sauce, Heritage Carrots, Baby Fennel and Tenderstem Broccoli.
Crispy skin seabass paired with fresh shellfish, seasonal vegetables and a buttery white wine sauce, bringing everything together in one pan.
👇 Full recipe below — give it a try and tag us when you recreate it!
🐟Cook the Seabass:
• Season the seabass fillet with salt and pepper, mainly on the skin side.
• Heat a small amount of olive oil in a pan over a medium heat.
• Place the seabass skin-side down and cook slowly until the skin becomes golden and crispy.
• Turn onto the flesh side for around 30 seconds.
• Transfer to a tray and finish in a preheated oven at 155°C for 6–8 minutes, depending on thickness.
🥦 Prepare the Sauce & Vegetables:
• Using the same pan, add strained cooking liquor from the mussels and clams, prepared with white wine, shallots and butter.
• Add softened shallots back into the pan along with cherry tomatoes, heritage carrots, baby fennel and tenderstem broccoli.
• Warm gently so the flavours combine together naturally.
👨🍳Finish the Dish:
• Add the cooked mussels and clams back into the sauce.
• Finish with a squeeze of lemon juice and a few cubes of cold butter to lightly thicken the sauce.
• Stir through freshly chopped chives.
🍽 To Serve:
Arrange the vegetables, mussels and clams onto the plate with the sauce through the centre. Top with the crispy skin seabass and finish with extra sauce around the fish.
