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Sea Bass with Bacon, Vine Tomatoes and Diced Potatoes

Updated: Jun 22, 2019

Pan Fried Sea bass with bacon lardons, diced potatoes in garlic and herb seasoning, topped with roasted tomatoes on the vine and lamb’s lettuce leaves to garnish.

Serves: 2

Prep time: 10 Minutes

Total time: 45 Minutes


2 Sea Bass Fillets

100g Bacon Lardons,

2 Large Potatoes (Maris piper or Charlotte I tend to use)

2 Vines of Tomatoes,

Lambs Lettuce (To Garnish)

Seasonings: Salt, Black Pepper, Garlic and Herbes De Provence.

Vegetable Oil.


1. Preheat the oven at 180 Degrees/Gas mark 4.

2. Dice the 2 large potatoes, and place them in a mixing bowl. Drizzle a little of the vegetable oil over the potatoes, add salt, black pepper, herbes de provence and some minced or finely chopped garlic into the bowl. Mix together with a big spoon until all the potatoes have a good coating.

3. Place them onto a baking tray and cook in the oven for around 20-25 minutes.

4. In the mean time, grab a clean cutting board, and using a sharp knife, score the skin of the sea bass and season with some salt.

5. When the potatoes are looking nearly ready, add the tomatoes to the same tray.

6. Heat a frying pan with a little oil and place the sea bass fillets skin side down, when the sides of the fish begin to turn white, flip them onto the flesh side.

7. Straight after flipping, fry the bacon lardons to the side of the sea bass.

8. While the Sea bass and lardons are finishing cooking, plate up the potatoes, scatter the lardons on top, lay the sea bass on top, then the tomatoes. Use the lambs lettuce to garnish.

9. Enjoy!

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