Sea bass with Peas and Bacon (and potatoes)

Sea bass with peas and bacon is an ideal after work dish for two. Adding bacon to the peas lifts this humble vegetable so that that it shares  the limelight in this simple supper dish.

• Fish supper
• Dinner for two
• Quick
• Easy
• Nutritious

Baked grilled of fried sea bass is a white fish with a delicate flavour which makes a great midweek meal but is also delicious and elegant enough that I will also serve when entertaining.  Most often I use fillets and pan fry it in just a little oil in a non-stick pan and it takes no more than 5 minutes each side to cook so great for a quick after work dinner. For this recipe, I have served it with peas cooked with bacon and some potatoes to keep my hungry lads satisfied. I have given quantities for two here because I think it is a perfect supper for two but you can easily double up to feed a family or when entertaining.

Hints Tips and Variations

• The sea bass I buy from the local mini supermarket is already marinaded with a little parsley and lemon juice, I use it because of that is what’s available but I would happily  use  just plain fillets for this dish as it doesn’t seem to add much flavour – I’m sure it is just an excuse to charge more. If you wanted to marinate your own, sprinkle with a little chopped parsley, salt and pepper and a squeeze of lemon juice and allow to stand for 30 minutes before cooking.
• Sea bass can also be grilled instead of pan-fried. Grill, skin side up for about 4 minutes until the skin is crispy and the flesh is opaque or try baking. Place skin side down on an oil baking pan and bake in a preheated oven at 200℃ (180℃ fan)/400°F/gas mark 6 for about 8 – 10 minutes.
• Other white fish such as cod,  plaice or sea bream also works well.

Print Recipe

5 from 3 votes

Sea Bass with peas and Bacon

A simple pan-fried fish dish served with peas, bacon and wedges of potatoes

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Main

Cuisine: British

Keyword: fish, quick

Skill Level: Easy

Servings: 2

Calories: 863kcal

Author: Jacqueline Bellefontaine

Ingredients

metric - US cups

• 300 g waxy potatoes cut into thick wedges
• 2 tbsp olive oil extra virgin
• 1 small red onion sliced
• 4 rashers streaky bacon cut into small pieces
• 1 clove garlic chopped
• 250 g frozen peas
• 4 tbsp fish stock or water
• 4 sea bass fillets
• 1 tsp balsamic or sherry vinegar
• salt and freshly ground black pepper

Instructions

• Cook the potatoes in a pan of lightly salted boiling water for 10 minutes or until only just tender.
• Meanwhile, heat 1 tbsp of the oil in a frying pan and add the onion and bacon, fry gently until the onions are softened and the bacon begins to crisp.
• Add the garlic to the pan and fry for 1 minute, then stir in the frozen peas and stock or water. Drain the potatoes and add to the pan. Stir together and cook gently for 5 minutes.
• Once you have added the potatoes to the peas, heat the remaining oil in a separate pan and fry the sea bass for about 8 to 10 minutes, turning once.
• Sprinkle the peas and bacon mixture with the vinegar, and season with pepper and a little salt if required. Divide between two plates and place the sea bass on top. Serve immediately 

Video

Notes

You can use other white fish fillets in place of the sea bass.

Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.) 

Nutrition

Calories: 863kcal | Carbohydrates: 43g | Protein: 61g | Fat: 49g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 545mg | Potassium: 1074mg | Fiber: 8g | Sugar: 9g | Vitamin A: 19.1% | Vitamin C: 76.8% | Calcium: 4.6% | Iron: 17.3%

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Sea Bass with Peas and Bacon Step by step

More Fish Recipes Made Easy

I’m linking this post to #CookBlogShare hosted this week by Louise  here at A Strong Coffee