Tarragon crusted sea bass
Make sure your fish supper packs a crunch with a tasty tarragon and Parmesan crust. Serve with new potatoes and greens. This recipe works equally well with trout fillets or lemon sole.
Ingredients
- 4 sea bass fillets, skin on
- 40²µ/1½´Ç³ú butter
- 60g/2¼oz panko breadcrumbs
- 1 unwaxed lemon, finely grated zest
- 1 tbsp chopped fresh tarragon
- 40²µ/1½´Ç³ú Parmesan, coarsely grated
- salt and freshly ground black pepper
For the sauce
- 200g/7oz crème fraîche
- dash caster sugar
- 1 tbsp lemon juice
Method
Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.
Season the sea bass fillets well on both sides with salt and pepper.
Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside.
Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges.
To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper.
Serve the fish with a dollop of sauce and lemon wedges.
Recipe Tips
The fish can be kept in the fridge, covered on the tray, for up to 8 hours.
