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Marco Pierre White often talks about restraint: fewer ingredients, cooked properly, with intensity. This recipe celebrates that ethos. Seabass fillets are pan-charred until crisp-skinned, then finished with a Greenfields spice-infused butter that melts over the hot flesh, releasing layers of fragrance. It’s not complicated cooking – it’s about precision, timing, and letting spice enhance, not overwhelm. Think rustic bistro charm with chef-level poise.
Prep: 10 minutes
Cook: 12 minutes
2 seabass fillets, skin on
1 tbsp olive oil
½ tsp Greenfields Ground Coriander
½ tsp Greenfields Ground Cumin
½ tsp Greenfields Aleppo Chilli
½ tsp Greenfields Za’atar
1 tsp Greenfields Himalayan Pink Salt (Fine)
80 g unsalted butter, softened
Small bunch fresh parsley, finely chopped
Juice of ½ lemon
Pat the seabass fillets dry with kitchen paper and lightly score the skin.
Heat a heavy frying pan until smoking, then add the olive oil.
Place the fish skin-side down, pressing lightly to prevent curling. Cook 4–5 minutes until crisp. Turn and cook flesh side 1–2 minutes more.
Meanwhile, mix softened butter with coriander, cumin, Aleppo chilli, za’atar, salt, parsley, and lemon juice.
Remove fish from the pan, place onto warm plates, and add a quenelle of spiced butter over each fillet. The butter will melt into the fish, forming its own sauce.
Energy: 410 kcal
Protein: 34 g
Fat: 29 g
Carbohydrate: 3 g
Salt: 0.9 g
Simple but sensational – the butter just melts into the seabass
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