Sea bass with red wine, mushroom sauce and pont neuf potatoes recipe

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15 min


35 min

Nutrition per portion

Calories 677 kCal 34%
Fat 23g 33%
  -  Saturates 5.2g 26%

Succulent sea bass is perfect for a dinner party or a celebration meal


  • 4tbsp extra virgin olive oil
  • 1 small onion or shallot, peeled and finely chopped
  • 250g (8oz) mixture of wild mushrooms, cleaned, and large mushrooms, torn into smaller pieces
  • 1 clove garlic, peeled and crushed (optional)
  • 15g (½oz) dried porcini mushrooms
  • 300ml (½ pint) red wine
  • 150ml (¼ pint) chicken or vegetable stock
  • 1 rounded teaspoon cornflour
  • Salt and freshly ground black pepper
  • Oil for deep frying
  • 3 large baking potatoes
  • 4 x 350g (12oz) sea-bass fillets, skin on
  • 15g (½oz) unsalted butter


  • Heat 1tbsp of the oil in a medium pan and add the onion, or shallot. Cook gently for 3-4 mins until softened, then add a further 2tbsp of oil, the fresh mushrooms, and garlic, if using. Cook the mushrooms for 4-5 mins. Remove from the pan. Soak the dried porcini in a few tbsp of boiling water for a few minutes. Drain, roughly chop and then add them to the cooked mushrooms.

  • Return empty pan to the heat, add the red wine, bring to the boil and reduce by half, then add the stock and reduce by half. Reduce heat.

  • Mix the cornflour with 1-2tsp water and gradually stir into the sauce. Stir until the sauce thickens. Add seasoning to taste and set aside.

  • Heat the oil in a deep-fat fryer to 160°C. Without peeling them, cut the potatoes into blocks measuring 7.5cm (3in) long. Cut lengths of potato 2cm (¾in) wide. You will need 16. Blanch the potato pieces for 1-2 mins and remove. Turn the deep-fat fryer up to 190°C.

  • Heat the remaining oil in a large frying pan. Season the sea bass fillets, place them skin-side down in pan and cook for 3-4 mins. Turn them over and cook for a further 3-4 mins, until cooked through.

  • While the fish is cooking, fry the potatoes for 3-4 mins, until golden.

  • Gently reheat the sauce and whisk in the butter, off the heat. Reheat the mushrooms.

  • Arrange potatoes stacked 2 on top of each other at a 90° angle.Drizzle a little of the sauce over the mushrooms and serve with fish.

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