Mary Berry’s Sea Bass with Creamy Lemon Sauce is a delightful, sophisticated dish that combines the delicate flavor of sea bass with a rich, tangy, and silky sauce that brings it all together. Known for her elegant yet approachable cooking style, Mary Berry elevates the humble sea bass by pairing it with a luxurious creamy lemon sauce that enhances its natural sweetness. The fish itself is beautifully pan-seared to achieve a crispy skin while keeping the flesh tender and flaky inside.
What makes this dish truly stand out is the creamy lemon sauce, which has a perfect balance of richness from the cream and sharpness from the lemon, giving the fish a light, zesty finish. This recipe is perfect for both special occasions and weeknight dinners when you want to serve something refined without spending too much time in the kitchen. Whether served with a side of vegetables, rice, or potatoes, this dish will impress your guests or delight your family.
Mary Berry’s Sea Bass With Creamy Lemon Sauce Recipe
Ingredients Needed
To make Mary Berry’s Sea Bass with Creamy Lemon Sauce, you will need the following ingredients:
For The Sea Bass
- 4 fresh sea bass fillets (skin-on, if possible)
- Salt and freshly ground black pepper
- A little olive oil (for frying)
For The Creamy Lemon Sauce
- 200ml double cream (heavy cream)
- 2 tablespoons of unsalted butter
- Zest of 1 lemon
- Juice of 1 lemon (freshly squeezed)
- 1 tablespoon of white wine (optional, but adds depth)
- 1 small shallot (finely chopped)
- 1 garlic clove (minced)
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- A small bunch of fresh parsley (chopped, for garnish)
Optional For Serving
- Steamed vegetables (such as asparagus or green beans)
- Potatoes, either mashed, boiled, or roasted
- Fresh lemon wedges (for serving)
Equipment Needed
To prepare this dish, you’ll need some basic kitchen tools, including:
- A non-stick frying pan (or a heavy-based frying pan for the best results when searing the fish)
- A spatula (preferably a fish spatula to handle the delicate fillets)
- A small saucepan (for making the sauce)
- A knife (to chop the shallot and garlic)
- A citrus zester or a fine grater (for zesting the lemon)
- A lemon squeezer (to extract juice from the lemon without seeds)
- A small whisk (optional, for mixing the sauce)
- A serving plate (to present your dish beautifully)
- A chopping board (for prepping your ingredients)
Instructions To Make Mary Berry’s Sea Bass With Creamy Lemon Sauce
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Prepare the Sea Bass Fillets:
Begin by seasoning the sea bass fillets with salt and pepper on both sides. Make sure the fish is dry, as this will help you get a crispy skin when frying.
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Cook the Sea Bass:
Heat a non-stick frying pan over medium heat and add a splash of olive oil. Once the oil is hot, carefully place the sea bass fillets, skin-side down, in the pan. Allow the fish to cook for about 3-4 minutes without moving it. The skin should become crispy and golden. Flip the fillets gently and cook for another 2-3 minutes, depending on the thickness of the fish. The sea bass is ready when the flesh is opaque and flakes easily with a fork.
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Make the Creamy Lemon Sauce:
While the fish is cooking, melt the butter in a small saucepan over low-medium heat. Add the finely chopped shallot and garlic and cook gently for about 2-3 minutes until softened and fragrant. Add the white wine (if using) and let it bubble for a minute to reduce slightly.
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Add the Cream and Lemon:
Pour in the double cream, stirring continuously. Allow the cream to simmer gently for 3-4 minutes until it thickens slightly. Once the sauce has thickened, add the lemon zest, lemon juice, and Dijon mustard, if using. Stir everything together and cook for an additional minute. Season with salt and pepper to taste.
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Serve:
Once the sea bass fillets are cooked, transfer them to serving plates. Spoon the creamy lemon sauce over the fish, and garnish with fresh parsley. Serve immediately with your choice of sides like roasted potatoes or steamed vegetables.
Tips And Tricks
- Choosing the right sea bass: Freshness is key when selecting sea bass. Look for fillets with firm, moist flesh and clear eyes if buying whole fish. Fresh fish should have a light ocean scent, not a strong fishy odor.
- Skin-on fillets: For the crispiest result, choose skin-on sea bass fillets. The skin crisps up beautifully in the pan, adding texture and flavor to the dish. If you prefer skinless fillets, you can still make this dish, but the texture will be a bit different.
- Controlling the heat: Make sure not to cook the fish on too high a heat, as this can cause the skin to burn before the flesh is cooked through. A moderate heat ensures a golden, crispy skin without overcooking the delicate fish.
- Customizing the sauce: Feel free to play around with the sauce. For an extra burst of flavor, you can add a splash of white wine or even a little crème fraîche for added tang. Fresh herbs like thyme or dill can complement the lemony flavor, while a small touch of chili flakes can add a gentle heat to the sauce.
- Resting the fish: Once the sea bass is cooked, let it rest for a minute or two before serving. This ensures the juices redistribute, making the fish even more succulent.
Mary Berry’s Sea Bass with Creamy Lemon Sauce is a stunning yet simple dish that showcases the elegance of fresh fish paired with a rich, velvety sauce. The balance of flavors-creamy, tangy, and a touch of sweetness-makes it a versatile recipe that can work for any occasion, from a casual family dinner to a special celebration. The recipe is approachable for home cooks and can be easily customized to suit your preferences or dietary needs.
Whether you’re a seasoned chef or a beginner in the kitchen, this recipe allows you to create a dish that feels both sophisticated and comforting. The key to success lies in the freshness of the sea bass, the careful preparation of the sauce, and the balance of flavors. This dish will surely impress anyone at your table and leave them asking for seconds.
Easy Recipe Variations For Mary Berry’s Sea Bass With Creamy Lemon Sauce
Mary Berry’s Sea Bass with Creamy Lemon Sauce is already a flavorful dish that strikes a perfect balance between elegance and simplicity. But if you’re looking to change things up a bit or customize it to suit your tastes or dietary preferences, there are several easy and delicious variations you can try. Here are a few ideas to make this dish your own while still keeping the core elements intact:
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Herb Infused Creamy Sauce:
While the original recipe calls for a simple creamy lemon sauce, you can elevate this with an infusion of fresh herbs. Try adding finely chopped fresh dill, tarragon, or thyme to the sauce. Dill, especially, complements the sea bass beautifully, creating a slightly more aromatic and herby twist. You can even experiment with adding a dash of white wine or a splash of vermouth to the sauce to give it a more sophisticated depth.
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Vegetable Variations:
You can easily transform the side of vegetables with this dish. Instead of serving with the traditional asparagus or green beans, consider pairing the sea bass with roasted Mediterranean vegetables like zucchini, cherry tomatoes, and bell peppers. These colorful vegetables bring their natural sweetness and bright flavors, complementing the citrusy lemon sauce beautifully. Alternatively, you could serve it with a cauliflower mash or a simple sautéed spinach for a lighter, healthier pairing.
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Adding a Crunch:
Want a bit of texture contrast? Consider adding a crunchy topping to the sea bass. A light, golden-brown breadcrumb crust mixed with Parmesan and lemon zest can be sprinkled on top before baking or broiling the fish. This will give the dish an extra element of crunch while keeping the creamy lemon sauce’s richness in perfect harmony with the delicate fish.
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Swap the Sea Bass:
While sea bass is the star of this recipe, there are other fish options you could swap it with if you prefer something different. Cod, haddock, or even halibut work well, providing a similar flaky texture. For a more sustainable option, you could choose farmed trout or sustainably caught tilapia. The creamy lemon sauce pairs wonderfully with any mild, white fish, so feel free to experiment based on what you can find at your local fishmonger.
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Spicy Twist:
If you’re a fan of a little heat, why not add some chili to the creamy lemon sauce? A pinch of red pepper flakes or a finely chopped fresh red chili pepper can really kick up the flavor. For an even more intense flavor experience, you could add a dash of smoked paprika, which would bring a subtle smoky undertone to the sauce that complements the citrus tang.
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Vegetarian Option:
For those looking for a vegetarian alternative, you can create a similar creamy lemon sauce to pair with roasted or grilled vegetables like portobello mushrooms, eggplant, or even a hearty slice of grilled halloumi cheese. These vegetables or cheeses can act as the main "protein" in the dish, with the creamy sauce providing the same indulgent finish.
Storing Leftovers
If you happen to have leftovers from Mary Berry’s Sea Bass with Creamy Lemon Sauce, you’re in luck-this dish can be easily stored and enjoyed again later. However, since fish can be a bit delicate, it’s important to handle leftovers carefully to maintain both taste and texture.
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Refrigeration:
Leftover sea bass can be stored in an airtight container in the refrigerator for up to 1-2 days. To preserve the freshness, it’s a good idea to separate the fish from the sauce if possible, as the creamy sauce may lose its texture over time. Wrap the fish tightly in plastic wrap or place it in a ziplock bag to prevent it from drying out.
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Reheating:
When reheating the sea bass, it’s best to do so gently. The microwave can cause the fish to become tough and rubbery, so instead, reheat it in a low oven (around 275°F or 135°C) for about 10-15 minutes. Place the fish on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. You can also reheat the creamy lemon sauce separately in a saucepan over low heat, stirring frequently to avoid curdling.
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Freezing:
While freezing is an option, fish doesn’t always freeze as well as other proteins due to its delicate texture. If you plan to freeze the dish, it’s best to freeze the fish and sauce separately. Wrap the fish tightly in plastic wrap and place it in a freezer-safe bag. The sauce can be poured into an airtight container. Be sure to consume the frozen leftovers within a month for the best flavor. To thaw, place the fish and sauce in the refrigerator overnight before reheating gently.
What To Eat With Mary Berry’s Sea Bass With Creamy Lemon Sauce?
While Mary Berry’s Sea Bass with Creamy Lemon Sauce is a stunning dish on its own, the right accompaniments can take it to the next level, balancing the richness of the creamy sauce and highlighting the delicate fish flavor. Here are some ideas for what to serve alongside it:
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Roasted New Potatoes:
A classic side dish, roasted new potatoes with a little olive oil, rosemary, and sea salt are an excellent pairing. The crispy exterior and soft interior of the potatoes provide a satisfying contrast to the delicate sea bass and creamy sauce. You could also serve them mashed, as the creaminess of mashed potatoes would complement the sauce perfectly.
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Steamed or Sautéed Greens:
Light and fresh greens like asparagus, green beans, or sautéed spinach are great choices to balance the richness of the fish. The slight bitterness of the greens offsets the creaminess of the sauce and offers a refreshing contrast. Asparagus, in particular, pairs beautifully with lemon, making it an ideal choice to complement the citrusy notes of the dish.
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Crispy Rice or Quinoa:
If you’re looking for something a bit more substantial, serve the sea bass on a bed of crispy rice or quinoa. The nuttiness of quinoa brings out the fresh flavors of the fish, while crispy rice adds an exciting texture. To make crispy rice, simply cook the rice, then fry it in a hot pan until the bottom becomes golden brown and slightly crispy.
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Fresh Salad:
A light, fresh salad of mixed greens, cherry tomatoes, and avocado with a lemon vinaigrette can add a refreshing contrast to the richness of the creamy sauce. The slight acidity of the dressing helps cut through the creaminess, while the creaminess of the avocado brings another layer of texture and flavor.
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Garlic Bread:
If you’re in the mood for something comforting, a side of garlic bread could be a perfect addition. The crispy, buttery bread can be used to mop up the creamy lemon sauce, making each bite even more indulgent.
Conclusion
Mary Berry’s Sea Bass with Creamy Lemon Sauce is a beautifully balanced dish that’s both rich and delicate. The creamy lemon sauce adds a zesty depth of flavor that perfectly complements the mild, flaky sea bass, while the options for customization allow for a wide range of flavor profiles and dietary preferences. Whether you’re adding extra herbs, swapping the fish, or creating a crunchy topping, there are endless ways to make this dish your own.
Additionally, this dish is versatile enough to be paired with a variety of sides, from roasted potatoes and steamed vegetables to light salads and quinoa. Don’t forget to store your leftovers carefully, as this dish can be enjoyed again the next day with minimal effort.
By making these small tweaks or adjustments, Mary Berry’s Sea Bass with Creamy Lemon Sauce can easily be adapted to suit any occasion, whether it’s a simple weeknight dinner or a more elaborate meal for guests. Whatever variations you choose, this dish is sure to impress with its fresh, vibrant flavors and creamy texture.
FAQs
What Ingredients Do I Need For Mary Berry’s Sea Bass With Creamy Lemon Sauce?
To prepare Mary Berry’s sea bass with creamy lemon sauce, you will need the following ingredients: sea bass fillets, butter, olive oil, garlic, lemon, double cream, white wine, salt, pepper, and fresh parsley for garnish. Make sure the sea bass is fresh for the best flavor, and feel free to adjust the seasoning according to your taste preferences.
Can I Use A Different Type Of Fish For This Recipe If I Can’t Find Sea Bass?
Yes, if you can’t find sea bass, you can substitute it with other white fish fillets such as cod, haddock, or grouper. These fish have a similar texture and mild flavor, which pairs well with the creamy lemon sauce. However, the cooking times may vary slightly depending on the thickness of the fish, so keep an eye on it while cooking.
How Can I Make The Creamy Lemon Sauce For Mary Berry’s Recipe?
To make the creamy lemon sauce, start by melting butter in a pan, then sauté minced garlic until fragrant. Add white wine and let it simmer for a few minutes to reduce. Afterward, stir in double cream and lemon juice, and let it cook until thickened. Season with salt and pepper to taste. Once the sauce has reached a smooth consistency, pour it over the cooked sea bass fillets, garnish with fresh parsley, and serve.
