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Sea Bass with Lemon Mash and a Saffron Mussel Sauce

Pan-seared sea bass served over zesty lemon mash and sautéed cabbage, topped with a creamy saffron and mussel sauce.

SeafoodMain CourseSea BassMusselsFancy
Estimated Nutrition
Calories
820.2
kcal / serving
1640.4 kcal total
Carbs
41.2g
per serving
82.4 g total
Fat
51.4g
per serving
102.8 g total
Protein
44.3g
per serving
88.6 g total
Cook Time
30
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
15
g
Butter
large knob
45
ml
Double Cream
2-3 tbsp
10
g
Butter
knob
45
ml
Double Cream
2-3 tbsp
Fruits
1
piece
Lemon
grated zest and juice only, to taste
Liquids
45
ml
White Wine
3 tbsp
45
ml
White Wine
3 tbsp
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
clove
Garlic
crushed
1
tsp
Caraway Seeds
1
clove
Garlic
crushed
1
pinch
Saffron Threads
OilsFats
30
ml
Olive Oil
2 tbsp
15
ml
Olive Oil
1 tbsp
Seafood
10
piece
Mussels
cleaned and debearded
300
g
Sea Bass
2 fillets weighing 150g each, skin scored
Vegetables
4
piece
Potatoes
medium floury variety like King Edward, peeled and cut into chunks
1
piece
Savoy Cabbage
small, thinly sliced
2
piece
Shallots
finely chopped

Method

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