Crispy seabass fillets

Crispy seabass fillets

Crispy seabass fillets

Super simple fried white fish fillets, this is a great recipe to adapt and develop with your favourite herbs and spices.

SERVES: 2 PREP TIME: 5 mins COOK TIME: 10 mins


  • 4 seabass fillets (or any slim fish fillets – trout works well)
  • 4 tablespoons olive oil
  • 1 teaspoon ground pepper
  • 1 teaspoon ground coriander
  • 8 spring onions, finely chopped


  1. Heat 2 tablespoons of the olive oil in a large frying pan on a medium to high heat.
  2. Sprinkle the pepper and coriander evenly over both sides of the fillets and place them skin side down in the pan.
  3. In a smaller frying pan add the remaining olive oil and fry the spring onions until softened.
  4. When the skin side of fish has become crisp (approximately 8 minutes) turn them over gently and briefly fry the other side.
  5. Serve immediately on a bed of salad or sautéed spinach with the spring onions on top.

Inspiration and Top Tips

  • Experiment with other spices – cumin, chilli and turmeric work really well
  • To finish you could sprinkle the fish with fresh herbs such as finely chopped parsley, coriander or chives.
  • Cut the fillets into smaller pieces before cooking – these then make great lunch box fillers or picnic food

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  

Filed under

Gluten freeDairy free

  • Photography: Natalie Hawthorne

    Passionate cook and photographer