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Buttery sea bass fillets with cider-braised greens recipe

Buttery sea bass fillets with cider-braised greens recipe

15 ratings

This light summer recipe is a delicious dinner for two, with crispy-skinned sea bass nestled into a soft bed of greens and a velvety cider butter. You can easily replace the seabass with any fish you have in the fridge. It's delicious with haddock or bream. See method

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 638 calories / serving


  • 1 tsp olive oil
  • 50g butter
  • 2 sea bass fillets, skin lightly scored
  • ½ Savoy cabbage, shredded
  • 150g frozen peas
  • 100ml cider
If you don't have sea bass, try using another white fish

Each serving contains

  • Energy

  • Fat

    45g 64%
  • Saturates

    18g 89%
  • Sugars

    6g 7%
  • Salt

    2.9g 48%

of the reference intake
Carbohydrate 6.4g Protein 49.4g Fibre 4.1g


  1. Heat the olive oil and butter in a frying pan. Season the fillets, and add them to the pan, skin-side down. Fry over a high heat for 3 mins, or until the skin is crisp and the butter has started to brown. Turn the fish over and fry for 1-2 mins more, until cooked through. Remove the fillets from the pan and keep warm.
  2. Add the cabbage and peas to the pan and toss to coat in the butter. Once the cabbage has wilted, pour in the cider and season well. Bring to the boil and cook for 2 mins, or until slightly reduced.
  3. To serve, divide the cabbage and pea mixture between 2 plates and top each with a sea bass fillet. Drizzle over the cider butter.

Tip: For a more filling dish, serve it with creamy mash or buttered new potatoes.

See more Sea bass recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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