Pan-fried sea bass with Brancaster mussels, gnocchi and fennel

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There’s a Mediterranean feel to this pan-fried sea bass recipe by Kevin Mangeolles of The Neptune. Sea bass and fresh mussels unite alongside delicious potato pasta, dried cherry tomatoes and fresh fennel for a fabulous, hearty meal. The fresh flavours and bright colours of this seafood recipe make a treat for the eyes and tastebuds alike.

First published in 2015




Sea bass



Dried cherry tomatoes


  • Fine sieve
  • Muslin cloth


Begin this sea bass recipe by making the gnocchi. Preheat the oven to 200°C/Gas mark 6. Bake the potatoes in the oven for about an hour or until soft when squeezed. Cut them in half, scoop out the centre and pass through a sieve
Mix in the rest of the gnocchi ingredients, then roll out and cut into 2cm lengths. Blanch in boiling water, then take out and plunge into cold water to stop the cooking. Drain on a cloth and then fry the gnocchi in some butter
Now clean the mussels, making sure the beards are removed. Sweat the onions in a little oil, then add the cider. Bring to the boil add the mussels
Cook over the heat until most or all of the mussels are open (throw away any that do not open). Then pass the cooking juice through a muslin cloth
Preheat the oven to 85°C or its lowest setting. Scatter the tomatoes over a baking tray, sprinkle over some sugar and salt and cook for approximately 1 hour
Pan fry the sea bass fillets in a little oil. Mix the mussel stock with cream. Bring to the boil and add the mussels
Place some finely diced iceberg lettuce in the centre of the bowls, then put the gnocchi round the outside and spoon over the mussels
To finish this sea bass recipe, place the sea bass on the mussels and put 5 dried tomato halves on the fillets. Sprinkle the fennel shavings on top
First published in 2015

Given the name of Chef Kevin Mangeolles’s restaurant – The Neptune, in Hunstanton, Norfolk – you’d be right to suspect that the chef has an affinity for quarry caught with net or hook.

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