Spicy Pan-Fried Sea bass with Seasonal Veg

Spicy Pan-Fried Sea bass served with a butternut squash puree, sautéed spinach, fresh tomatoes and a creamy mushroom truffle sauce. This is a perfect dish to pair with a light Sherry wine.
5 from 8 votes
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Prep Time 30 mins
Cook Time 1 hr 10 mins
Course Main Course
Servings 2 People


Sea bass

  • 2 sea bass fillets
  • 2 tbsp of olive oil Garlic & Scotch bonnet infused
  • Pinch of sea salt & freshly ground black pepper

Butternut Squash Puree

  • 1/2 butternut squash Peeled, seeds removed & cubed
  • 1 Large potato Optional
  • 2 tbsp of olive oil Extra virgin
  • Pinch of Sea salt, Freshly ground black & white pepper Optional (white pepper)
  • Few springs of fresh thyme
  • 2 cloves of garlic Cut in halves

Creamy Mushroom truffle sauce

  • 1/3 cup of wild mushrooms Finely chopped
  • 2 tsp of unsalted butter
  • 1 tbsp of olive oil Extra virgin
  • 1 clove of garlic Minced
  • Dash of dried Thyme & Oregano
  • 1/2 cup of heavy cream
  • Pinch of sea salt & freshly ground black pepper to taste
  • 1 tsp of Black truffle oil

Garlic Sautéed Spinach

  • 1 bunch of spinach Roughly chopped
  • 1 clove of garlic Minced
  • 1 tbsp of olive oil Extra virgin
  • Pinch of sea salt to taste


  • 2 British Sugardrop tomatoes Thinly sliced
  • Few springs of fresh Dill


Butternut Squash Puree

  • Preheat oven to 180C/350F/Gas 4
  • Place the garlic, cubed squash & potatoes on a roasting tray
  • Drizzle over the olive oil. Season to taste, with Sea salt, freshly ground black & white pepper then scatter over the springs of fresh thyme
  • Roast in the oven for 40-50 minutes, or until the squash is tender and has turned golden-brown in places
  • Place in a bowl & used a hand blender to puree. Drizzle over some olive oil (optional) and Serve

Sea bass

  • Trim each sea bass fillet so they are both the same shape
  • Season to taste, with Sea salt, freshly ground black on both sides
  • Heat the pan until very hot and then add 2 tbsp of oil.
  • Place the fillets in the pan, skin-side down. Press each fillet down to stop it from curling up as soon as you place them in.
  • Reduce the heat to medium, then leave the fish to cook for 4-5 minutes until the skin is nicely golden and crisp
  • Turn the fillets over, then fry on the flesh side for about 2 minutes
  • Remove the pan from the heat & leave the fillets to finish cooking in the residual heat before serving

Creamy Wild Mushroom Truffle Sauce

  • Heat the pan until hot, add olive oil & melt butter over medium heat.
  • Add mushrooms and garlic, stirring occasionally, cooking for about 5-6 minutes until tender & browned
  • Stir in heavy cream, thyme & oregano. Season with salt and pepper, to taste.
  • Reduce heat & simmer until slightly reduced and thickened for about about 5minutes. Drizzle black truffle oil and serve.

Garlic Sautéed Spinach

  • Heat the pan until hot, add olive oil over medium heat.
  • Add the garlic & sauté for about 1 minute, until the garlic is just beginning to brown
  • Add the spinach, using a spatula to lift the spinach & turn it over
  • Cover the pan & cook for about 1-2 minutes
  • Drain any excess liquid from the pan, sprinkle with sea salt to taste & serve