Whole Anglesey Seabass, with a parsley, caper and gherkin butter sauce

Essential Cuisine

Essential Cuisine

Standard Supplier 17th October 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Whole Anglesey Seabass, with a parsley, caper and gherkin butter sauce

Main course prepared by Louise Williams in the Flintshire Heat of the North West Young Chef Competition 2014


  • •Seabass x2
  • •New potatoes
  • •Butter
  • •Capers
  • •Gherkins
  • •Lemon Juice
  • •Parsley
  • •Oil
  • •Salt and Pepper
  • •Rocket
  • •Lemon
  • •Vinegar & oil for salad dressing


1.Pan fry seabass in oil and butter, finish in the oven.
2.Make butter sauce add in parsley, capers, gherkins and lemon juice.
3.Cook new potatoes in boiling water until soft, serve in butter, lemon juice and parsley
4.Cut lemon shields
5.Dress rocket and serve

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