Sea bass & frites with pesto peas and lemon aïoli

Sea bass & frites with pesto peas and lemon aïoli

Sea bass & frites with pesto peas and lemon aïoli - Serves 2

Bring the flavours of the Mediterranean to your dinner table with this delicious Sea Bass with Homemade Rocket Pesto Butter, Crispy Frites, Garden Peas and Lemon Roasted Garlic Aioli. Perfectly pan-seared sea bass is topped with a vibrant herb butter made from fresh rocket, Parmesan and pine nuts, then served with golden fries, sweet peas and a zesty homemade aioli. It's an easy yet impressive meal that's perfect for a relaxed weekend dinner or a special midweek treat.

For the Sea Bass

  • 2 fresh sea bass fillets, skin on
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

For the Rocket Pesto Butter

  • 25g unsalted butter, softened
  • 30g fresh rocket
  • 20g grated Parmesan
  • 15g pine nuts, lightly toasted
  • 1 small garlic clove
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon juice
  • Zest of ½ lemon
  • Salt and freshly ground black pepper

For the Lemon Roasted Garlic Aioli

  • 180g mayonnaise
  • 2 roasted garlic cloves, mashed
  • 1 tsp Dijon mustard
  • Juice of ½ lemon
  • Zest of ½ lemon
  • 1 tsp extra virgin olive oil
  • Salt and freshly ground black pepper

To Serve

  • 300g French fries (frozen or chilled)
  • 300g frozen petits pois
  • Lemon wedges
  • Fresh parsley, chopped (optional)

Method

Preheat the oven and cook the French fries according to the packet instructions until crisp and golden.

While the fries are cooking, prepare the rocket pesto butter. Place the rocket, Parmesan, pine nuts, garlic, olive oil, lemon juice and lemon zest into a food processor and blitz until smooth. Mix the pesto into the softened butter until fully combined, then season with salt and black pepper. Set aside.

Next, make the lemon roasted garlic aioli. In a small bowl, combine the mayonnaise, mashed roasted garlic, Dijon mustard, lemon juice, lemon zest and olive oil. Stir until smooth, season to taste and chill until ready to serve.

Bring a saucepan of lightly salted water to the boil and cook the petits pois for 3–4 minutes until tender. Drain well and keep warm.

Pat the sea bass fillets dry with kitchen paper and season both sides with salt and pepper. Heat the olive oil in a large non-stick frying pan over a medium-high heat. Place the fillets skin-side down and cook for 4–5 minutes, pressing gently with a fish slice during the first minute to help the skin crisp evenly.

Carefully turn the fillets over and cook for a further 1–2 minutes, or until the flesh is opaque and flakes easily. Remove the pan from the heat and immediately top each fillet with a generous spoonful of the rocket pesto butter, allowing it to melt over the fish.

Serve the sea bass alongside the crispy fries and buttery peas, with a generous helping of the lemon roasted garlic aioli for dipping. Finish with a squeeze of fresh lemon and a sprinkle of chopped parsley for a fresh Mediterranean touch.

Enjoy Restaurant-Quality Sea Bass at Home

The key to this recipe is using beautifully fresh sea bass. Our premium sea bass fillets are responsibly sourced, expertly prepared and delivered fresh to your door, so you can create delicious, restaurant-quality meals with confidence.

👉 Shop our fresh sea bass fillets today and bring the taste of the Mediterranean to your kitchen.

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