This is a sublime sea bass fillet recipe from Robert Thompson, pairing the fish with tasty white and brown crab meat for spectacular flavours. This sea bass starter for four could easily become a delicious main for two for a special seafood supper. If you are filleting a whole sea bass, be careful of the fish's spines - they can hurt!
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In a food processor, blend the brown crab meat with the mayonnaise. Season with salt and pepper and add a little lemon juice to taste. Pass the mayonnaise through a fine sieve to remove any lumps – repeat if necessary
100g of brown crab meat
100g of mayonnaise
Lightly mix the picked white crab meat with a little olive oil and seasoning
200g of white crab meat
For the dressing, remove the zest from the lemon with a fine grater and add to a bowl together with the juice, slowly add the two oils while whisking. Finish with the mint leaves, season and set aside
50ml of groundnut oil
50ml of olive oil
2 2/3 handfuls of mint leaves
For the sea bass fillets, heat a little vegetable oil in a non-stick pan and colour the sea bass, skin side down. Ensure you gain a nice even golden colour before carefully turning over – add a little squeeze of lemon to the pan and then a little butter. Baste the fish well before draining on absorbent paper
4 sea bass fillets
20g of butter
Spread a little mayonnaise on each plate, place the sea bass in the centre as well as some avocado cubes and thinly sliced radish. Finish with the lemon dressing
2 pink radishes
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