Steamed sea bass with griddled vegetables in a red curry sauce

By Matt Tebbutt From Saturday Kitchen Ingredients For the red curry sauce 2 limes, juice and zest 2 lemongrass sticks, roughly chopped 6 garlic cloves 1 tbsp Thai fish sauce 1–2 tbsp palm sugar 1 tbsp crushed fresh galangal 4 red chillies, stalks removed and …

Sea bream with a sweetcorn, caper and pine nut dressing

By Bryn Williams From Saturday Kitchen Ingredients 30g/1oz sultanas 200g/7oz unsalted butter 30g/1oz pine nuts ½ lemon, juice only 100g/3½oz cooked sweetcorn 2–3 tbsp capers 1 tsp finely chopped thyme leaves 1 tbsp vegetable oil 4 sea bream fillets small handful coriander, torn salt and freshly ground black pepper …

Wild sea bass with ginger mussels

By Bryn Williams From Saturday Kitchen Ingredients 200g/7oz mussels, scrubbed and debearded 1 red chilli, finely chopped 1 lemongrass stalk, finely chopped 50g/1¾oz fresh root ginger, finely chopped 150ml/5fl oz ginger beer 100g/3½oz purple sprouting broccoli, cut into small pieces 150ml/5fl oz double cream 2 …

Dark chocolate, sea salted caramel, chocolate truffle and cookie dough

By Paul A Young From Saturday Kitchen  Ingredients For the crumpled chocolate bowl 500g/1lb 2oz dark chocolate (60% cocoa solids or more), broken into pieces edible metallic red shimmer powder For the sea salted caramel 50g/1¾oz unsalted butter 50g/1¾oz unrefined …

Gilthead sea bream in banana leaves with plantain salad

The chilli-marinated fish is baked in banana leaves and then served with a deep-fried plantain and okra salad. By Frederick Forster From Saturday Kitchen Ingredients For the sea bream 3 tbsp vegetable oil 100g/3½oz onion, thinly sliced 1 garlic clove, finely …

Grilled scallop, sea spaghetti and crispy scales

  By Brad Carter From Saturday Kitchen Ingredients 1 7cm/2¾ in piece kelp seaweed 10 scallop roes (ask your fishmonger) 1 tbsp light soy sauce 150g/5½oz sea spaghetti, or seaweed 300ml/10fl oz grapeseed oil red mullet fish scales, dried (ask your fishmonger) 2 large …

Pan-fried scallops with kipper velouté and sea vegetables

By Anna Haugh From Saturday Kitchen  Ingredients 2 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 200g/7oz kipper fillets, bones removed 200ml/7fl oz fish stock 200ml/7fl oz double cream 200ml/7fl oz whole milk 1 tbsp unsalted butter 4 large diver scallops, cleaned 1 tsp …

Sea bream in crazy water (Orata all’acqua pazza)

By Gennaro Contaldo From Saturday Kitchen Ingredients 175ml/6fl oz extra virgin olive oil 2 x 250g/9oz whole sea bream, cleaned and scaled 4 garlic cloves, finely chopped 1 small red chilli, finely chopped 100g/3½oz black olives, pitted 75g/2½oz baby capers 20 cherry tomatoes, quartered 2 …

Sea bream, cured squid dashi minestrone

By Bryn Williams From Saturday Kitchen Ingredients For the dashi 1kg/2lb 4oz sea bream bones 2 litres/3½ pints chicken stock handful dried mushrooms ½ chilli pepper ½ bunch coriander 1 garlic clove, roughly chopped 100g/3½oz fresh root ginger, peeled and roughly chopped 2 large handfuls bonito flakes 3 sheets …

Harissa baked sea bass with baby potatoes, mint salsa and Mediterranean salad

By Donal Skehan  From Saturday Kitchen Ingredients For the harissa baked seabass with baby potatoes 400g/14oz baby potatoes, halved 150g/5½oz cherry tomatoes, halved 6 spring onions, trimmed and halved olive oil, for drizzling 6 tbsp harissa paste 4 small sea bass fillets, skin scored …

Sea trout ceviche, tomatillo mojo, plantain fritter and lime dressing

By Anna Hansen From Saturday Kitchen Ingredients For the tomatillo and yuzu mojo 5 large tomatillos, roughly chopped 1 small onion, roughly chopped 8 garlic cloves 1 green chilli, roughly chopped small bunch coriander, roughly …

Baked sea bass with fennel and porcini mushroom

By Theo Randall From Saturday Kitchen Ingredients 70g/2½oz unsalted butter, plus extra for greasing 2 sea bass fillets, about 175g/6oz each 1 fennel bulb, core removed, sliced and blanched 1 fresh porcini mushroom, trimmed and sliced 2 fresh thyme sprigs 100ml/3½fl oz dry …

Sea bass with cockle popcorn, sea vegetables and cockle butter sauce

Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients 2 x 200g/7oz thick sea bass fillets 2 tbsp olive oil 1 shallot, finely chopped 1 garlic clove, finely chopped 2 …