plate of sea bass with peas and bacon on wooden background with glass and cloth.

Sea Bass with peas and Bacon

A simple pan-fried fish dish served with peas, bacon and wedges of potatoes
Course Main
Cuisine British
Keyword fish, quick
Skill Level Easy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 863kcal
Author Jacqueline Bellefontaine


  • 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


  • 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 



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.) 


Calories: 863kcal | Carbohydrates: 43g | Protein: 61g | Fat: 49g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 545mg | Potassium: 1074mg | Fiber: 8g | Sugar: 9g | Vitamin A: 955IU | Vitamin C: 63.4mg | Calcium: 46mg | Iron: 3.1mg