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Pan Fried Seabass with Peas, Potatoes and Herb Crème Fraiche

Seabass with a fresh creme fraiche with dill, tarragon and chives - a match made in heaven!


  • Herb crème fraiche


  • 1.

    Fry the potatoes in olive oil until golden, add a knob of butter, garlic and thyme. Add the peas and season. Cook for 1 min.

  • 2.

    Season the seabass with salt and pepper then pan-fry skin side down in olive oil for 3 mins, then add a knob of butter, flip over and cook for a further 2 mins.

  • 3.

    To make the herb crème fraiche, mix all the ingredients together and season.

  • 4.

    In a separate pan wilt the watercress in a hot pan with a knob of butter. Pierce a clove of garlic with a fork then stir the watercress as it wilts for 1 minute to infuse with the flavour of the

  • 5.


  • 6.

    To serve place the potatoes and peas onto a plate, place the watercress on top followed by the seabass. Finish with a spoon of crème fraiche and cress.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Rose are the best wines to pair with Pan Fried Seabass with Peas, Potatoes and Herb Crème Fraiche.


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