Sea Bass with a Greek twist

For years fish never really did it for me. Even though my mum insisted it was healthy, I always said I hated fish.

Weirdly a bad experience was for life and all I’d accept fish wise was fish fingers. Strange, seeing as some fish fingers aren’t exactly all fish. But, when I became pregnant, I experienced quite a few moments in hospital, and a topic of often conversation was my diet. “You should eat more fish,” was also a common part of that that discussion, so I’ve learnt to adapt it more in my diet and so, I’ll admit, whilst I’m not going stir crazy for prawns, mackerel, whitebait and salmon, I eat a feck load more than I used to and that’s something!

Today’s recipe I’m using Tesco’s half sea bass fillets, 4 in fact as I never seem to be able to just cook a portion for 2.

Blame the over feeder in me.

I’d rather too much on a table than too little. At least if there’s leftovers, that makes for lunches or a recipe for another dish!

I’ve made a similar fish dish using some of these ingredients before but this time I’ve opted for more of a sauce with fabulous flavour which works so well with this fish.

Preparation: 5 minutes

Cooking: 15 minutes 


  • 4 tbsp butter
  • 2 tbsp dried oregano
  • Salt and pepper
  • 4x Half sea bass fillets
  • Juice of 2 lemons
  • 1 tsp garlic, minced
  • 1 tsp paprika
  • 1 tsp parsley
  • 6 tbsp flour
  • 4 tbsp natural breadcrumbs
  • 1 egg, cracked and whisked


    Remove fish fillets from the packaging, pat dry with a towel.
    Add oregano, garlic, paprika, parsley to flour and mix.
    Whisk an egg in one bowl and set aside. Add breadcrumbs to another and set aside.
    Add each fillet of fish to the flour, then egg and then breadcrumbs and set aside. Season well with salt and pepper.
    To a pan, heat butter and lemon juice, before adding fish and frying for 15 minutes.

Serve with a fresh crunchy salad, garlic & parsley toasts and a glass of Chilean Sauvignon Blanc.

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