Crispy sea bass with brown butter pilaf seedy gremolata slaw

Serve these sea bass fillets with our accompanying recipes for brown butter pilaf, seedy gremolata, tahini dressing, and cabbage & corn slaw Forget shop-bought and make a homemade tahini dressing. Creamy and tangy, it will bring salads to life. It will keep chilled for up to five days Use our brown butter pilaf as a base for rice salads. It will keep chilled in an airtight container for up to three days so ideal for get-ahead meal prep Combine cabbage, sweetcorn, parsley, chives, spring onions and grated carrot to make this versatile slaw to serve alongside your favourite mains Combine the cornflour, cayenne pepper and garlic granules in a bowl along with a generous pinch of seasoning. Heat the oil in a high-sided frying pan over a medium-high heat. Coat the sea bass in the cornflour mix, patting to make sure it sticks well to both sides, then carefully lay in the pan and fry for 2-3 mins on each side, carefully flipping over once, until golden and cooked through. Meanwhile, reheat the pilaf in the microwave or in a pan on the hob with a splash of water until piping hot. Toss the slaw with the tahini dressing, then divide between plates along with the pilaf. Garnish with the seedy gremolata. Recipe from Good Food magazine, July 2025 Subscribe now and get access to exclusive recipes, meal plans, podcasts and more. Join the Good Food magazine subscriber club today for just £5, and receive 5 issues direct to your door each month! Tune in to the latest episodes to hear our experts discuss all things food.