Sea Bass with Jersey Royals, Chilli & Lime

This recipe features in these meal plans: Spring Suppers.

Pan-seared sea bass fillets served with boiled Jersey Royal potatoes tossed with chilli and lime and tender green beans.


  • 500g of seasonal new potatoes (like Jersey Royals), halved
  • 1 lime
  • 200g of fine trimmed green beans
  • 4 boneless sea bass fillets
  • 1 fresh red chilli, deseeded and finely sliced
  • 1 large knob of butter
  • 1 tbsp vegetable oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 20 mins
  • Price per person: £3.96
  • Store cupboard: Cook's
  • Calories per serving: 278
  • 5-a-day per serving: 0.9
  • Print Recipe
Sea Bass & Jersey Royals photo

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  1. FOR THE JERSEY ROYAL POTATOES WITH CHILLI AND LIME. Cook the new potatoes in a pan of lightly salted boiling water for 10-12 minutes, or until tender.
  2. Meanwhile, cut the lime in half lengthways. Zest and juice one half of the lime and cut the other half into four wedges for a garnish.
  3. Once the potatoes are cooked, melt the butter in a large frying pan and gently fry the sliced red chilli for 1 minute. Stir in the lime zest and juice, then toss with the drained new potatoes. Season to taste with salt and pepper, cover and set aside to keep warm.
  4. TO PAN SEAR THE SEA BASS. Lightly score the skin of the sea bass and season with salt and pepper. Heat the oil in a non-stick frying pan over a high heat. Add the fish, starting skin side down, and pan-fry for about 1-2 minutes on each side, or until cooked through.
  5. FOR THE GREEN BEANS. Cook the green beans in a pan of lightly salted boiling water for 4-5 minutes, or until tender. Drain and season to taste with salt and pepper.
  6. TO SERVE. Divide the potatoes and green beans between plates, top with the seared sea bass fillets and serve immediately with the lime wedges.

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