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


  • 150g Seabass fillet

  • 4 New potatoes, peeled, cooked and sliced

  • 30g Peas - cooked

  • 1 punnet Cress, to serve

  • 1 clove garlic

  • Spring thyme

  • 100g watercress, wilted to serve

  • Herb crème fraiche

  • 3 tbsp Crème fraiche

  • ½ Clove garlic (crushed)

  • 1 tbsp Shallot (finely chopped)

  • 1 tbsp Dill (chopped)

  • 1 tbsp Tarragon (chopped)

  • 1 tbsp Chives (chiopped)

  • 2 drops Tabasco


  • 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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