Date posted: 23/02/2021

Seared seabass with pea & pancetta cream sauce and spring onion mash

  • Serves 1
  • Timing: 27 mins
Votes: 22 Average: 3.5


Seabass fillet scaled & boned 2
Everyday Favourites mashed potato 85g
Spring onion trimmed 1
Unsalted butter 50g
Diced pancetta 40g
Everyday Favourites plain white flour 8g
Chicken stock base 10g
Whole milk 30ml
Double cream 80ml
Thyme chopped 1g
Everyday Favourites fancy peas 30g
Olive oil 15ml


  1. Remove seabass from its packaging, place on a tray and cover in cling film, set aside in the fridge
  2. Reheat the mash as per cooking instructions on pack, then add sliced spring onions and 15g of melted butter, keep warm
  3. In a small saucepan, add 20g of butter and heat, then add in the pancetta and cook until golden. Then stir in the flour and cook for 2-3 minutes adding the chicken stock base and whole milk, continue to cook for a further 2-3 minutes until sauce has thickened slightly. Stir in the double cream and bring to the boil, add chopped thyme and peas & cook for a further 1-2 minutes until the peas are tender. Set to one side & keep warm
  4. Remove the seabass from the fridge. Gently score the skin of the fillets several times with a sharp knife
  5. Heat a frying pan, add the olive oil. Once hot, place the seabass skin side down into the pan and cook until the skin is crispy. Add the remaining butter and baste, turning the fillets once in the pan until core temperature has been achieved
  6. To plate, place the spring onion mash onto your chosen dish, top with the cooked seabass fillets and spoon over the pea & pancetta cream sauce
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