Mary is Cordon-Bleu trained and an experienced magazine cookery editor as well as a seasoned television presenter. In 2009 she was awarded the highly coveted Guild of Food Writers Lifetime Achievement Award and in 2012 she was made a CBE for her services to culinary arts. Mary was appointed Dame Commander of the Order of the British Empire (DBE) in the 2020 Birthday Honours for services to broadcasting, the culinary arts and charity, she lives in Buckinghamshire with her husband, Paul, and their dog, Millie, and continues to inspire thousands of people across the country to enjoy home cooking.
4 sea bass fillets, skin on
1 unwaxed lemon, finely grated zest
1 tbsp chopped fresh tarragon
40g/1½oz Parmesan, coarsely grated
salt and freshly ground black pepper
For the sauce
200g/7oz crème fraîche
dash caster sugar
1 tbsp lemon juice
1. Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper.
2. Season the sea bass fillets well on both sides with salt and pepper.
3. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside.
4. Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges.
5. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper.
6. Serve the fish with a dollop of sauce and lemon wedges.
The fish can be kept in the fridge, covered on the tray, for up to 8 hours.
A variety of recipe ideas are within this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan