Sea Bass & Pea, Sweet Potato and Bacon Fricassee
Sea Bass & Pea, Sweet Potato and Bacon Fricassee

Sea Bass & Pea, Sweet Potato and Bacon Fricassee



Serves 2  

  • 2 sea bass fillets 
  • 2 handfuls of cubed sweet potato 
  • 1 large handful of chopped smoked bacon
  • 2 handfuls of frozen peas (thawed)
  • 5 tbsp of stock (we used gluten free chicken stock)
  • 2 tbsp of double cream 
  • Sea salt & black pepper 
  • Unsalted butter



  1. Put a large knob of butter into a large pan, on a medium heat
  2. Once the butter has melted, add your cubed sweet potato to the pan and cook for around 8 minutes, turning the potatoes constantly to ensure they do not not burn
  3. Once the potatoes start to soften, add in the bacon and cook for another 3-4 mins until the bacon starts to golden 
  4. Now add in the peas and the stock and simmer for 3-5 mins. During this time, add a large knob of butter to another pan ready to cook your fish (medium heat)
  5. Once the butter has melted, add your fish skin side down and cook for 3-4 mins
  6. Whilst your fish is cooking, add the cream to your potatoes and simmer for a further 1-2 mins, then remove from the heat
  7. Now turn your fish over and season with the salt & pepper, basting the fish with the butter in the pan for 1-2 mins
  8. Now you are ready to serve. Place the potato fricassee on the plate and place the fish gently across the top. Enjoy!

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