Crispy Sea Bass with Green Sauce
By OcadoLife
Published on 30 July 2026
Bold, colourful and full of texture, this Crispy Sea Bass with Green Sauce from food writer Jo Pratt is the kind of dish that feels special but is very doable any day of the week. Once you’ve perfected it in the pan, try it on the barbecue. Char the veg on there too for next-level smokiness.
Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 250g basmati rice
- 500ml chicken or veg stock, hot
- 30g coriander, leaves and stalks roughly chopped, a few sprigs reserved to garnish
- 1 fresh jalapeño, roughly chopped
- 1 small garlic clove, peeled
- 150g Greek yoghurt
- 1½ limes (½ lime juiced for the sauce, 1 lime zested and juiced for the rice), plus extra wedges to serve
- 2 corn-on-the-cob
- 1 bunch salad onions
- 1 tbsp sunflower oil
- 25g unsalted butter, at room temp
- 4 sea bass fillets
- 4 tbsp plain flour
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 2 tbsp olive oil
Method
Step 1
Put the rice and stock in a pan and bring to the boil. Cover and cook over low heat for 10 mins; turn off the heat and leave to stand for 5 mins. Meanwhile, for the sauce, blitz the coriander, jalapeño, garlic, Greek yoghurt and lime juice in a blender or food processor; season to taste. Set aside.Step 2
Rub the corn and salad onions with the sunflower oil; season. Fry in a dry pan over medium-high heat for 6 mins, turning, until charred and tender. Transfer to a board (keep the pan for the fish) to cool slightly, then slice off the corn kernels and chop the onions. Stir through the rice, with the butter, lime zest and juice.Step 3
Pat the fish fillets dry and lightly score the skin 2-3 times with a sharp knife. On a plate, mix the flour with the cumin, paprika, oregano and a pinch of salt. Coat the fish in the flour mix, dusting off any excess.Step 4
Wipe the frying pan clean with kitchen towel and return to medium-high heat with the olive oil. Put the fish in the pan, skin-side down, lightly pressing the flesh to prevent the fillets from curling at the edges. Cook for 3 mins until the skin is crispy, then carefully flip and cook for a further min.Step 5
Serve the fish immediately with the rice and sauce, plus extra lime wedges and coriander sprigs.