INGREDIENTS
- 4 sea bass fillets, skin on
- 40gbutter
- 60g crisp crumbs
- 1 unwaxed lemon, finely grated zest
- 1 tbsp chopped fresh tarragon
- 40g Parmesan, coarsely grated
- salt and freshly ground black pepper
- 200gcrème fraîche
- dash caster sugar
DIRECTIONS
- Preheat the oven180C Fan. Line a large baking tray with baking paper.
- Season the sea bass fillets well on both sides with salt and pepper.
- Melt the butter in a shallow frying pan. Remove from the heat, add the crisp crumbs, lemon zest and half the tarragon. Toss and set aside.
- Place half the crisp crumb 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.
- To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper.
- Serve the fish with a dollop of sauce and lemon wedges.