Mary is Cordon-Bleu trained and an experienced magazine cookery editor as well as a seasoned television presenter. In 2009 she was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE for her services to culinary arts. Mary was appointed Dame Commander of the Order of the British Empire (DBE) in the 2020 Birthday Honours for services to broadcasting, the culinary arts and charity, she lives in Buckinghamshire with her husband, Paul, and their dog, Millie, and continues to inspire thousands of people across the country to enjoy home cooking.
This recipe from Mary is a tasty fish supper which packs a crunch with a tarragon and Parmesan crust. It uses Sea Bass but works equally well with trout fillets or lemon sole.
Ingredients
Serves Four
4 sea bass fillets, skin on
40g/1½oz butter
60g/2¼oz breadcrumbs
1 unwaxed lemon, finely grated zest
1 tbsp chopped fresh tarragon
40g/1½oz Parmesan, coarsely grated
salt and freshly ground black pepper
For the sauce
200g/7oz crème fraîche
dash caster sugar
1 tbsp lemon juice
Method4 sea bass fillets, skin on
40g/1½oz butter
60g/2¼oz breadcrumbs
1 unwaxed lemon, finely grated zest
1 tbsp chopped fresh tarragon
40g/1½oz Parmesan, coarsely grated
salt and freshly ground black pepper
For the sauce
200g/7oz crème fraîche
dash caster sugar
1 tbsp lemon juice
1. Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.
2. Season the sea bass fillets well on both sides with salt and pepper.
3. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside.
4. Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges.
5. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper.
6. Serve the fish with a dollop of sauce and lemon wedges.
Recipe Tip
The fish can be kept in the fridge, covered on the tray, for up to 8 hours.
From original idea here
You may want to try 'Posh Roasted Vegetables - The Mary Berry Way' see here
A variety of recipe ideas are within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
30 comments:
Both recipes looks so good. enjoy your day.
That fish looks good. I read a book about sea bass once. It was fascinating, really it was..."Hooked: Pirates, Poaching and The Perfect Fish" by G. Bruce Knecht. If you read it, you will thank me! (There really is a non fiction book that I can bring into any conversation. I drive myself crazy! LOL.)
Great ideas!
This looks delicious, but I would use chicken instead of sea food, which I don't like.
Hubby doesn't and refuses to eat fish but the chicken idea sounds good 🐔
Yummy, I love the look of the fish. Valerie
Yum.
I love the look of both and will be trying them for sure. Mary Berry has some great recipes and most are simple to do. Have a great weekend.
The caster sugar in the fish sauce surprised me. I do love that most of her dishes are simply - and readily adaptable.
I am eating so many carbs I almost feel guilty coming here! 😄 But this looks delicious.
looks delicious!
Hello,
I would love to try both the fish and the veggies. They look delicious.
Thanks for sharing. Have a happy weekend!
I never heard of Mary Berry until we moved to Ireland and I saw a memoir of hers on the library shelf. It was quite an enjoyable book!
The presentation of those roasted veggies is so appetizing.
Yum! I do enjoy learning from Mary. Thank you for sharing.
...the roasted veggies look good.
Why is it this Blog always makes me hungry? It should not be published at certain times of the day perhaps. Your delicious recipes always make me wish I could get whatever you write about to magically appear in our kitchen.
God bless.
Both of these dishes look delicious.
These dishes look super delicious and also colourful which I like.
I can imagine that this recipe works well with other kinds of white fish as well. I'm always on the lookout for recipes that can be used with fish, so thank you for this.
Looks great. And those veggies sure look posh.
Looks delicious!
Both look so delicious and tasty.
They look rather tasty both dishes and I love most fish.
These both look delicious, I do like fish and this looks very interesting. Take care and have a great weekend, Sue xx
I like sea bass, looks good.
So yummy!
I did not know that Mary Berry has written that many cookbooks!!! Both of the recipes look so tasty, Jan.
the sea bass looks so good!!
Wonderful series of recipes ~
Live each moment with love,
A ShutterBug Explores,
aka (A Creative Harbor)
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