Sea Bass with Crushed Potatoes, Pea Puree & Pea Shoots with Salsa Verde

Serves 4

4 sea bass (300g-400g size fish)- scaled/ filleted/ pin boned

Pea purée

500g frozen petit pois

25g unsalted butter

Salt and pepper

400g new potatoes

1 tablespoon chopped chives

1 tablespoon chopped parsley

Olive oil

Salsa verde

1/2 clove garlic

4 tablespoon capers

4 tablespoon gherkins

1 handful flat leaf parsley

1/2 bunch basil

10 leaves fresh mint

1/2 tablespoon Dijon mustard

1 1/2 tablespoon red wine vinegar

4 tablespoon olive oil

Salt and pepper


Pea shoots

Video Recipe


Pea purée

  • heat a medium size sauce pan over a medium heat. Place the peas in a small bowl and with water just to cover, the butter and seasoning.
  • When the pan is hot at the contents of the bowl to the hot pan, cover. Cook for 2/3 minutes or until peas are tender. Drain the peas, but reserve the liquid.
  • Place peas and half the liquid in a blender and blend until smooth. Keep agitating, add more liquid and season if necessary. Then pass the mix through a fine sieve or chinois. Chill rapidly.


  • boil until tender, gently crush with a fork. Add seasoning and herbs, and oil to taste.

Salsa verde

  • finely chop herbs, gherkins and capers, and place in a bowl.
  • Add mustard and vinegar, and slowly add the oil to receive the right consistency.
  • Add seasoning, and more vinegar if required

To finish

  • heat a large non stick frying pan to a high heat, add a generous amount of olive oil, when it starts to smoke place the sea bass fillets in the pan skin side down, season. Cook for 2/3 minutes until skin is golden brown, then turn for 10 seconds, remove from pan and season with lemon juice.
  • reheat pea purée and potatoes.
  • Serve.