RECIPE: Local Sea Bass

27 June 2017

Sea Bass with Hand-picked Crab Meat & Lobster Sauce

Recipe by The Guildhall Tavern, Poole

Sea Bass Recipe


  • 4 whole sea bass (filleted) at 600-800g each, skin on and scaled
  • 1 lb of fresh crab meat (50% brown 50% white)
  • 1 lobster tail
  • 1 carrot, 1 onion, 1 celery branch (all diced)
  • 1 tbsp tomato puree
  • Fresh tarragon
  • 200g samphire
  • 2 tbls double cream
  • 35ml Brandy 
  • 2 limes
  • 2 garlic cloves
  • Butter
  • Olive oil, salt, cracked pepper


Pre-heat the oven to 180˚C/gas mark 4.  Lay four of the  fillets skin side down on a baking tray and remove all the bones. In a bowl, mix the crab meat together with lime juice, salt and pepper.

Cover the fillets with the crab stuffing and lay down the four remaining fillets (skin up) on the top of the crab meat.

Drizzle the fish with olive oil and cook in the oven for 15 minutes.

For the sauce: melt butter in a saucepan and sauté onion, carrot and celery until lightly browned, add lobster tail for 5 minutes (until pink) and flambé with brandy. Cover with water (one pint) add chopped tarragon and tomato puree and reduce to half the level.

Remove the lobster meat from its shell and blend it in the saucepan with the liquid.

Strain through a fine ‘chinois’ sieve and finish with cream. Adjust salt and pepper.

Place two fillets on each plate, surround with the sauce and top with sautéed samphire (just 20 seconds in the wok.) 

Add a bit of personal touch with fresh herbs as seen in the photo.

Bon appétit! 

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