Wild sea bass, crushed Jersey Royals and sauce vierge


    1-1.5kg wild sea bass

    500g Jersey Royals

    50g unsalted butter

    Handful parsley, finely chopped

    6 tbsp rapeseed oil

    1 shallot, finely chopped

    Handful mixed olives, pitted and chopped

    10 sunblushed tomatoes, chopped

    small handful chives, finely chopped

    small handful basil, finely chopped

    1 tbsp capers

    1 lemon, juice only

    250g samphire

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Main serves 4

Eddy Rains sure doesn’t mess about in the kitchen which luckily makes for some easy to follow recipes for us...

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Fillet, descale and pin bone the sea bass (or ask your fishmonger to do it for you). Cut into 4 portions, and score lines in the skin to allow for even cooking.


Wash the Jersey Royals and cook them in salted boiling water until a knife goes through with no resistance. Then drain and crush them with a fork. Mix in the butter and parsley, and season.


To make the sauce vierge, heat the rapeseed oil in a pan. Gently sweat the shallot until soft, then leave it to cool to room temperature. Chop the olives and tomatoes and add to the oil along with the herbs, capers and a good squeeze of lemon. Season to taste.


Blanch the samphire in boiling water for 30 seconds.


Heat a glug of oil in a frying pan over a medium-high heat. Place the sea bass in, skin side down, and cook for 2 minutes, applying pressure to the flesh to stop it from curling up. Then flip over and cook for 2 more minutes. Add the drained samphire, a knob of butter and a squeeze of lemon to the pan.


To serve, add the potato to the plates, top with the sauce vierge, and then place the fish on top.

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