2 July 2018

Pan Fried Sea Bass

Matthew Johnson

Pan Fried Sea Bass | Sea Food Chowder | Baby Spinach | Sorrel | Crispy Gracilaria

Gold Leaf Catering recipe with images using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.


In a pan add white wine, bring to the boil then add the mussels then cover and steam for 2 minutes.

In a separate pan sweat down the carrots, onions, celery and chilli. Then add the potato and sweetcorn to the pan, strain the liquor from the mussels into the pan with the rest of the ingredients.

Add the cream and reduce until the sauce starts to become thick and the potatoes are soft.

Then pick the mussels from their shells and add to the chowder with the 2 tsp of pernod.

Add a handful of chopped parsley and it is now ready to serve.

In a separate pan fry of the Sea Bass and serve on top of the chowder with some wilted spinach.

Garnish the plate with lemon sorrel and fry off some gracilaria and place on top of the sea bass.



  • Small White Onion (1)
  • Celery Stick (2)
  • Fresh Red Chilli (1)
  • Sweetcorn (4)
  • Medium Potatoes (2)
  • Fresh Mussels (1 Handful)
  • Single Cream (4 tbsp)
  • Parsley (1 Handful)
  • Pernod (2 tbsp)
  • White Wine (100ml)
  • Sea Bass (2)
  • Spinach (4 Handfuls)
  • Lemon Sorrel (Garnish)
  • Gracilaria (Garnish)