Sea Bass Recipe with Broad Bean Mash

DIY Sea bass with broad bean mash and truffle oil

  • serves 2
  • Easy

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



  • frozen broad beans 400g
  • crème fraîche 100g
  • squeeze of lemon juice
  • salt and pepper
  • sea bass fillets 2
  • 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.