Recipe by Serin Aubrey of Dartmouth Fine Foods


4 x 6oz or 175g pieces of Sea Bass fillet 200g Leek, dark green parts removed

50g Butter150ml fish stock

Pinch of Saffron Strands

150ml Double Cream

500g baby spinach

1/2 Table spoon of chopped Dill

Olive oil Knob of butter


To make the Leek Sauce 

Blanch the leek in boiling salted water for 1min, refresh in cold water and drain. Add the butter to a pan and fry the leek for approx 10min over a low heat making sure they do not colour. Add the fish stock and saffron to the pan and cook for a further 10min. Add the cream and simmer for 4-5min. Remove from the heat and blend until smooth. This can be prepared in advance.

To Prepare and Cook the Bass

Check the Bass fillet for pin bones if so remove, you can do this with a clean pair of pliers. Wash and dry with kitchen towel. Score the skin of the Bass cross ways, this will stop it from buckling in the pan. Heat a non stick pan with olive oil, season the fish with Salt and Pepper. Lay the fish skin side down in the hot oil. Fry on a highish heat, after a minute or two ad a knob of butter. Fry the Bass until the skin is golden brown and crisp on the skin side. Depending on the thickness of the fish it should be turned onto the flesh side and cooked for a 1-2 min turning the heat down If the fillet is very large a 3 min spell in an oven at 200degC may be needed. It’s key not to over cook your beautiful Bass.

Now plate up the fish and serve with the succulent leek sauce.