Sea bass with champ potatoes, courgettes and peppercorn sauce Recipe

Pan fried sea bass with crushed new potatoes, roasted courgettes with sun blushed tomatoes and a creamy peppercorn sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(11 votes) 4.3/5

Les ingrédients

Pour people
  • Sea bass fillet portion : 6 whole
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the garnish(es)
  • Baby potato(es) : 500 g
  • Spring onion(s) : 3 whole
  • Flat leaf parsley : 0.5 bunch
  • Unsalted butter : 25 g
  • Maldon salt : 3 pinch(es)
  • For the garnish(es)
  • Courgette(s) : 3 whole
  • Garlic clove(s) : 1 whole
  • Sun blushed tomato(es) : 75 g
  • Olive oil : 50 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • For the sauce
  • Shallot(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Thyme sprig(s) : 3 whole
  • Chicken stock : 200 ml
  • Cognac : 50 ml
  • Double cream : 150 ml
  • Pink peppercorns : 25 g
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 12 Turn
  • Unsalted butter : 25 g



    Cook the potatoes in salted water until tender. Finely slice the spring onion and finely chop the parsley.
    When the potatoes are cooked, crush them with a fork and mix in the spring onions, parsley, seasoning and butter. Keep to one side and re-heat later.


    Peel and finely dice the shallots and garlic.
    Pick the leaves from the thyme and discard the stalks.
    In a sauce pan, fry the shallots in the butter until soft and caramelised. Add the garlic and thyme and cook for a further 2 minutes. Add the cognac to the pan, flambé and reduce to a syrup. Next add the chicken stock and reduce by half. Finally add the double cream and bring to the boil. Add the peppercorns and season with salt and lots of pepper.


    Cut the courgettes lengthways into quarters. Then cut again into chunks. Peel and finely dice the garlic.
    Heat a frying pan until hot. Add a splash of olive oil and then the courgettes and allow to colour on all sides. Season with salt and pepper and when the courgettes are just cooked stir through the garlic and the sun blushed tomatoes.


    Heat a large frying pan over a high heat. Season the fish with Maldon sea salt and add a splash of oil to the pan. Cook the fish skin side down for 3 minutes until the skin is crisp and golden brown. Turn the fish and remove from the heat. Leave the fish to finish cooking in the resifual heat of the pan.

    While the fish is finishing cooking, make sure the potatoes, courgettes and sauce are hot.

    To serve, fill a stainless steel ring with potatoes, place some courgettes next to the potatoes, place the fish on top and finish the dish with the peppercorn sauce.

Chef's tip

«Make sure you press the fish down lightly when first cooking as it will keep it flat and allow it to crisp and colour evenly.»

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