Pan-Fried Sea Bass Fillet Recipe With White Crab Salad

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise - Robert Thompson

Robert Thompson's red mullet recipe is not what it first seems, as the tagliatelle the mullet fillets and scallops rest on is actually made from ribbons of courgette.

Pan-fried red mullet on courgette tagliatelle with scallops and purple basil pesto

In this red mullet recipe, the fish is paired with seared scallops atop flavourful courgette 'tagliatelle'. This mullet recipe is simple, and the results are impressive.

This is a sublime sea bass fillet recipe from Robert Thompson, pairing the fish with tasty white and brown crab meat for spectacular flavours.

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

This is a sublime sea bass fillet recipe from Robert Thompson, pairing the fish with tasty white and brown crab meat for spectacular flavours.

This is a sublime sea bass fillet recipe from Robert Thompson, pairing the fish with tasty white and brown crab meat for spectacular flavours.

Pan-fried sea bass fillet with white crab salad and brown crab mayonnaise

This is a sublime sea bass fillet recipe from Robert Thompson, pairing the fish with tasty white and brown crab meat for spectacular flavours.

Sea Bass Fillet Carpaccio Recipe With Chilli, Oregano & Olive Oil - Great British Chefs

Sea bass carpaccio with chilli, oregano and olive oil

Simple flavours are beautifully presented in this sea bass fillet recipe from Robert Thompson. The sea bass is served up as a carpaccio and flavoured with chilli and oregano, making an excellent seafood starter.

Ceviche of Cornish mackerel with a light horseradish cream, pickled cucumber and white radish

Ceviche of Cornish mackerel with a light horseradish cream, pickled cucumber and white radish

Ceviche of Cornish mackerel with a light horseradish cream, pickled cucumber and white radish - Robert Thompson

This seafood recipe from Robert Thompson is remarkably simple to prepare. Plaice is crusted in beautiful Parmesan and bread crumbs and beautifully grilled. - Robert Thompson

Local plaice ‘Viennoise’

This whole plaice recipe is from Robert Thompson - one of the greatest chefs in Britain. The plaice is coated in a delicious parmesan crust and served with tomato

Steamed fillet of sea bream with a nage of Cornish oyster, tomatoes and cucumber and herb gnocchi -  Robert Thompson

Steamed fillet of sea bream with a nage of Cornish oyster, tomatoes and cucumber and herb gnocchi

Steamed fillet of sea bream with a nage of Cornish oyster, tomatoes and cucumber and herb gnocchi - Robert Thompson

Citrus-cured sea bass on blinis with ossetra caviar and crème fraiche - Robert Thompson - See more at: http://www.greatbritishchefs.com/recipes/sea-bass-blinis-recipe#sthash.0sDnwaTI.dpuf

Citrus-cured sea bass on blinis with ossetra caviar and crème fraîche

Beautiful blinis are topped with citrus-cured sea bass and caviar in these decadent canapés from Robert Thompson

Grilled Sardines Recipe With Tomato Confit - Great British Chefs

Grilled sardines on ciabatta with tomato confit, basil and tapenade

Grilled sardines on ciabatta with tomato confit, basil and tapenade. Vitamin D Source: Sardines!

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

Pan-roasted turbot cooked on the bone with fennel croquettes and Pernod velouté

Turbot is a fine fish with wonderful flavour, and this recipe from Robert Thompson is one to try. Tasty fennel croquettes compliment the turbot recipe.

‘Viennoise’ Plaice

Local plaice ‘Viennoise’

This whole plaice recipe is from Robert Thompson - one of the greatest chefs in Britain. The plaice is coated in a delicious parmesan crust and served with tomato

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