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Crispy sea bass with brown butter pilaf, seedy gremolata & slaw

A serving of crispy sea bass with brown butter pilaf, seedy gremolata & slaw

Crispy sea bass with brown butter pilaf, seedy gremolata & slaw

Name: Crispy sea bass with brown butter pilaf, seedy gremolata & slaw
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 3 tbsp cornflour; ½ tsp cayenne pepper (optional); 1 tsp garlic granules; 50ml sunflower oil; 4 sea bass fillets; 600g brown butter pilaf (see recipe below); 350g cabbage & corn slaw (see recipe below); 100ml tahini dressing (see recipe below); 4 tbsp seedy gremolata (see recipe below)

Ailsa Burt

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins

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Serve these sea bass fillets with our accompanying recipes for brown butter pilaf, seedy gremolata, tahini dressing, and cabbage & corn slaw

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App onlyTahini dressing. This is a premium piece of content available to subscribed users.

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App onlyBrown butter pilaf. This is a premium piece of content available to subscribed users.

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App onlyCabbage & corn slaw. This is a premium piece of content available to subscribed users.

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp cornflour
½ tsp cayenne pepper

(optional)
1 tsp garlic granules
50ml sunflower oil
4 sea bass fillets
600g brown butter pilaf

(see recipe below)
350g cabbage & corn slaw

(see recipe below)
100ml tahini dressing

(see recipe below)
4 tbsp seedy gremolata

(see recipe below)

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Nutrition: Per serving

kcal779
fat41g
saturates9g
carbs67g
sugars7g
fibre5g
protein33g
salt1.23g

Method

step 1

Combine the cornflour, cayenne pepper and garlic granules in a bowl along with a generous pinch of seasoning. Heat the oil in a high-sided frying pan over a medium-high heat. Coat the sea bass in the cornflour mix, patting to make sure it sticks well to both sides, then carefully lay in the pan and fry for 2-3 mins on each side, carefully flipping over once, until golden and cooked through.
step 2

Meanwhile, reheat the pilaf in the microwave or in a pan on the hob with a splash of water until piping hot. Toss the slaw with the tahini dressing, then divide between plates along with the pilaf. Garnish with the seedy gremolata.

Recipe from Good Food magazine, July 2025

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