A plate serving grilled sea bass, crisp potato skins & crab butter

Grilled sea bass, crisp potato skins & crab butter

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(2 ratings)

Prep: 30 mins Cook: 40 mins


Serves 4

Sea bass eaten with the skin on and potato-skin chips so crisp they rustle in the pan, this fish dish is served with crab butter for a touch of indulgence

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal635
  • fat29g
  • saturates10g
  • carbs48g
  • sugars2g
  • fibre10g
  • protein40g
  • salt1.5g
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    For the potatoes

    • 1kg Maris Piper potatoes
    • 2 tbsp vegetable oil
    • handful thyme sprigs, plus a few leaves to serve
    • good sprinkle of flaky sea salt

    For the sea bass

    • 1 salad onion, white part finely chopped
    • 2 tbsp white wine vinegar
    • 4 sea bass fillets (or another fish from the counter that can be eaten with its skin on), descaled
    • 50g butter, softened



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 100g pot prepared white and brown crabmeat (we used Fifty Fifty)
    • olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


    1. Heat oven to 180C/160C fan/gas 4. Cut the ends from the potatoes and keep. Cut the peel and 1cm flesh from the potatoes, leaving blocky barrels of potato behind. On a shallow baking tray, massage the skins and potato ends with the oil, salt and thyme sprigs. Roast for 30 mins, turning halfway through, until tender and starting to crisp. Set aside until later.

    2. Simmer the salad onion with the vinegar until reduced to 1 tsp or so. Strain the vinegar into the butter (keep the onion), add the crab and some seasoning, and mash well. Chill until needed.

    3. Heat grill to high – make sure it’s really hot before you cook the fish. Slash the skin of each fillet three times and season. Put the potatoes under the grill for 2 mins or until hot and starting to crisp again, then lay the fish fillets on top. (If your grill doesn’t go very high, fry your fillets, skin-side down, in a non-stick frying pan to crisp it up before putting them on top of your potatoes.) Pour olive oil over the fish, and grill for 4 mins or until opaque with the skin crisping.

    4. Dollop ¼ of the crab butter onto each fillet, then grill for 1 min until the butter begins to melt. Using a fish slice, transfer the fish to warmed plates to serve, with the potato skins, a few thyme leaves and a charred onion & tomato salad.

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    Comments, questions and tips

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    25th Jul, 2017
    Great results, really pleased with the potatoes, a new technique for me which I will definitely be using again. The grilling method did not crisp the skin of the sea bass so I will be pan frying next time. The flavours worked really well together and we had a tomato salad alongside - all good!
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