You’ll Need
For the Sea Bass
2 skin-on sea bass fillets (180–200g each)
1 tbsp olive oil
Sea salt
Freshly cracked black pepper
For the Crab Crust
150g white crab meat
30g fresh breadcrumbs
30g Parmesan, finely grated
1 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, finely chopped
1 tsp fresh dill, finely chopped
Zest of 1 lemon
20g melted butter
1 tsp Dijon mustard
For the Lemon Beurre Blanc
1 shallot, finely diced
100ml dry white wine
75ml fish stock
100ml double cream
80g cold unsalted butter, diced
1 tsp lemon juice
Freshly cracked black pepper
To Serve
Buttered crushed Jersey Royal potatoes
Grilled asparagus
Samphire
Fresh dill sprigs
Lemon wedges
Optional but Dangerous
Oscietra caviar
King prawns
Brown shrimp
Black truffle shavings
Method
Remove the sea bass from the fridge 20 minutes before cooking.
Pat the fillets dry thoroughly using kitchen paper.
Brush lightly with the olive oil and season with sea salt and freshly cracked black pepper.
In a bowl, combine the crab meat, breadcrumbs, Parmesan, parsley, chives, dill, lemon zest, melted butter and Dijon mustard.
Mix gently until just combined.
Carefully press the crab mixture evenly over the flesh side of each sea bass fillet.
Preheat your air fryer to 190°C.
Place the fillets skin-side down in the air fryer basket.
Air fry for 9–11 minutes, until the topping is lightly golden and the fish flakes easily with a fork.
Meanwhile, melt a small knob of butter in a saucepan.
Cook the shallot for 2 minutes until softened.
Pour in the white wine and fish stock.
Simmer until reduced by roughly two-thirds.
Stir in the double cream and cook for 2 minutes.
Reduce the heat to low.
Gradually whisk in the cold butter, a few cubes at a time, until the sauce becomes smooth, glossy and velvety.
Finish with the lemon juice and a little freshly cracked black pepper.
Lightly crush the warm Jersey Royal potatoes with a fork and toss with a little butter and chopped parsley.
Arrange the potatoes onto warm serving plates with the grilled asparagus and samphire.
Carefully place the sea bass on top.
Spoon the beurre blanc around the plate.
Finish with fresh dill, lemon wedges and, if using, a spoonful of Oscietra caviar or a few black truffle shavings.