There’s something incredibly satisfying about creating a restaurant-quality dish with just a handful of fresh ingredients. This pan-seared sea bass is exactly that.
The crispy skin gives way to perfectly flaky fish, served over a silky sweet corn purée that’s naturally sweet and buttery. Bright edamame beans add freshness and texture, while lightly sautéed pak choi brings a subtle crunch and delicate flavour that balances the richness of the fish.
This is the kind of meal I genuinely love cooking at home—simple techniques, fresh ingredients, and elegant presentation without unnecessary complexity. If you’ve ever thought restaurant-style seafood was difficult to recreate, this recipe proves otherwise.
Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2
Difficulty: Easy
Ingredients
For the Sea Bass
- 2 sea bass fillets (skin on)
- 1 tbsp vegetable oil
- 15g butter
- Salt
- Freshly ground black pepper
Sweet Corn Purée
- 250g sweet corn (fresh, frozen or tinned, drained)
- 25g butter
- 80ml double cream
- ½ small shallot, finely diced
- 1 small garlic clove
- Salt
- Black pepper
Vegetables
- 150g shelled edamame beans
- 2 pak choi, halved
- 1 tsp sesame oil (optional)
- Small knob of butter
- Salt
To Finish
- Micro herbs (optional)
- Freshly cracked black pepper
- Olive oil drizzle
Instructions
Step 1 – Make the Sweet Corn Purée
Melt the butter in a saucepan over medium heat.
Add the shallot and cook for 2–3 minutes until soft.
Add the garlic and cook for another minute.
Stir in the sweet corn and cook for 3–4 minutes.
Pour in the cream and simmer for 5 minutes.
Blend until completely smooth.
Pass through a fine sieve if you want an ultra-silky restaurant finish.
Season to taste and keep warm.
Step 2 – Cook the Vegetables
Blanch the edamame beans for 2–3 minutes in salted boiling water.
Drain and refresh briefly.
Heat a frying pan with a knob of butter.
Add the pak choi, cut side down.
Cook for 2 minutes until lightly caramelised.
Turn over and cook for another minute.
Season lightly.
Step 3 – Cook the Sea Bass
Pat the skin completely dry.
Season both sides with salt and pepper.
Heat a non-stick frying pan until hot.
Add the oil.
Place the fish skin-side down.
Press gently for the first 20 seconds to stop it curling.
Cook for around 4–5 minutes until the skin becomes deep golden and crispy.
Turn the fish over.
Add the butter.
Cook for another minute while basting with the foaming butter.
Remove from the pan and rest for one minute.
Step 4 – Plate
Spread the sweet corn purée across the plate.
Arrange the edamame beans neatly.
Lean the crispy sea bass against the vegetables.
Place the pak choi alongside.
Finish with micro herbs, cracked black pepper and a drizzle of olive oil.
Chef’s Tips
- Dry fish skin is the secret to perfect crispiness.
- Blend the purée for at least two minutes for the smoothest texture.
- Passing the purée through a sieve gives a fine-dining finish.
- Don’t overcrowd the pan when cooking the fish.
- Pak choi only needs a few minutes—overcooking makes it lose its crunch.
Nutrition (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 560 kcal |
| Protein | 42g |
| Carbohydrates | 21g |
| Fat | 34g |
| Fibre | 7g |
Follow Food by Florin for more recipes and culinary inspiration:
YouTube: https://www.youtube.com/@foodbyflorin
Instagram: https://www.instagram.com/foodbyflorin
Facebook: https://www.facebook.com/foodbyflorin