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Roasted sea bass slices served with vibrant parsley mayonnaise, rich walnut truffle pesto, and crisp red endive leaves.
Pan-sautéed sea bass poached in fish stock, served with a creamy mushroom sauce and buttered baby leeks.
Pan-fried sea bass served with homemade basil pesto, a rich tomato reduction, and tender butter-poached baby leeks.
Pan-fried sea bass fillet served with a fresh basil pesto dressing and a tomato pine nut garnish.
Pan-seared sea bass served in a rich reduction of mushroom and shellfish stocks with wild mushrooms and fregola pasta.
Pan-fried sea bass served over crushed spicy potatoes with a creamy coconut, ginger, and tamarind sauce, topped with cress salad.
Seared curry-spiced sea bass served over sautéed pak choi with a blended chilli dressing and fresh onion salad ensemble.
Pan-seared sea bass served with a potato, fennel, and pancetta ragoût, topped with a fresh, herby sauce vierge.
Pan-fried sea bass served with a sweet red onion and mushroom compote and caramelised fennel.
Crispy fried sea bass chunks served with a zesty, sweet papaya and lime dipping sauce.
Elegant sea bass fillets topped with delicate mousse, served on buttery samphire with a rich brown shrimp and tarragon sauce.
A whole sea bass steamed in a salt crust, served with smooth butternut squash purée and a rich Champagne sauce.
Baked sea bass fillets served with griddled artichokes, asparagus, smooth artichoke purée, and a light, creamy white wine foam.
Pan-fried lobster and sea bass served with a foamy white wine, cream, and lobster sauce over julienned vegetables.
Pan-fried sea bass served over sautéed courgette ribbons with a rich, blended mussel and cream soup.
Pan-fried sea bass fillets served with homemade herb and cheese gnocchi, broad beans, and artichokes in a creamy wine sauce.
Crispy sea bass fillets served with a luxurious saffron cream sauce, fresh mussels, courgettes, tomatoes, samphire, and sea aster.
Thai-flavored baked sea bass served alongside pak choi and deep-fried aubergine with a sweet, golden miso glaze.
Roasted sea bass served alongside a salad of honey-pickled beetroot leaves, baked beetroots, chicory, walnuts, and a mustard vinaigrette.
Pan-fry sea bass fillets and serve atop a rich prawn and chorizo bean cassoulet with wilted baby gem lettuce.
Whole sea bass baked in a salt crust, served with a citrus fennel salad and creamy garlic-infused mashed potatoes.
Seabass fillets served with paprika potatoes, chorizo, pimientos, and a vibrant herb and caper dressing.
Poached sea bass served with creamed cavolo nero, sautéed ceps, and crispy deep-fried oysters in a rich red wine reduction.
Pan-fried sea bass served over a chorizo and tomato-infused risotto, topped with oven-roasted vine cherry tomatoes.
Baked sea bass fillet served with a fresh herb and tomato salad and a creamy lime and white wine sauce.
Seared sea bass fillets stuffed with spinach, nettles, and scallops, rolled into cylinders, sliced, and cooked until golden.
Crispy five-spice sea bass served over braised puy lentils and a buttery mushroom fricassée with tomato concassé and herbs.
Pan-seared sea bass served over crushed potatoes with olives and a warm tomato, shallot, and caper sauce vierge.
Steamed sea bass fillets wrapped in spinach leaves, served with a creamy saffron leek coulis and crispy leeks.
Scale, gut, and stuff sea bass with rosemary before baking inside a thick, water-sprinkled rock salt crust.
Seared sea bass fillet flavored with fresh rosemary and lemon, finished in a hot oven for a crispy skin.
Pan-seared sea bass served with fresh crab mayonnaise, oven-roasted fennel, and citrusy orange segments for a balanced summer dish.
Thinly sliced sea bass marinated in lime juice, zest, sugar, and oil for a fresh, zesty appetizer.
Seared sea bass served over a crispy potato rosti with fresh sautéed vegetables and a warm herb-infused sauce vierge.
Pan-fried sea bass served over roughly mashed potatoes with a creamy fennel and white wine reduction sauce.
Roasted sea bass served over pesto-tossed tagliatelle with blanched broccoli and a warm tomato and lemon sauce vierge.
Pan-fried potato cubes and sea bass poached in a rich white wine, tomato, and chive cream sauce.
Pan-seared sea bass finished in the oven, served over sautéed onions, sugar snap peas, and fluffy basmati rice.
A quick seafood stew featuring sea bass, vegetables, and aromatic spices in a creamy soy and honey sauce.
Pan-fried sea bass served over blanched spinach with a vibrant three-pepper citrus broth and fresh aromatic herbs.
Succulent pan-fried sea bass served alongside a fresh tomato and green bean balsamic dressing.
Pan-seared sea bass served with golden sautéed potatoes, wilted spinach, and tender roasted shallots in a rich red wine reduction.
Golden herb-crusted sea bass served with vibrant turmeric-boiled new potatoes, fresh parsley, and lemon wedges.
Steamed sea bass served with roasted garlic sweet potato wedges, broccoli, and a zesty leek and lemon butter sauce.
Asian-inspired crispy-skinned sea bass served with coconut jasmine rice, pak choi, and a fragrant green curry sauce.
Pan-seared sea bass served over crispy potato röstis with a smoky bacon, chili, and cherry tomato salsa.
Pan-seared sea bass served over zesty lemon mash and sautéed cabbage, topped with a creamy saffron and mussel sauce.
Succulent sea bass fillets steamed in foil parcels with lemon, basil, and vermouth, served with fresh spinach and peas.
Elegant sea bass fillets served with a zesty lime syrup, smooth apple-lime purée, and a frothy, aromatic lemongrass cream sauce.
Pan-seared sea bass served with roasted sugary tomatoes, a balsamic rocket reduction, and a fresh rocket salad.
Grilled whole sea bass served alongside a vibrant salad of roasted peppers, anchovies, capers, garlic, and fresh herbs.