Olive Magazine
Sea Bass Recipe with Broad Bean Mash

DIY Sea bass with broad bean mash and truffle oil

Published: March 25, 2015 at 4:07 pm
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Head chef Matthew Harris’s fillet of sea bass with broad beans, truffle and linguine is a taste of summer during the warmer months



  • 400g frozen broad beans
  • 100g crème fraîche
  • squeeze of lemon juice
  • salt and pepper
  • 2 sea bass fillets
  • olive oil
  • truffle oil, to serve 


  • STEP 1

    Boil the frozen broad beans in salted water for a few minutes until tender. Drain, then whizz with the crème fraîche, lots of salt and pepper and a good squeeze of lemon juice to a chunky mash.

  • STEP 2

    Keep warm while you fry the sea bass fillets in a little olive oil – start skin-side down for a few minutes to crisp up, then turn if you need, to finish. Top a pile of mash with each fillet, then drizzle with a little truffle oil just before serving.


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