Recipe: Seared Bass with Laverbread Sauce

It's that time again. Another seafood recipe from The Chef, and again we are keeping it simple but delicious, and completely Chloe-proof

Before I moved to Wales I had no clue what Laverbread was. Turns out it's a traditional Welsh delicacy which has recently been given protected status from the European Commission, and is made from laver – a type of seaweed. Despite the name, it has nothing to do with bread and is more a type of puree. It is also bloody delicious.

Here goes…

Seared Bass with Laverbread Sauce

Serves Two to Four


  • 1 – 1½ generous fillets of sea bass per person
  • 2 shallots
  • 2 x 275ml dry white wine (1 for cooking, 1 for drinking)
  • 50ml double cream
  • 2 tablespoons laverbread
  • 250g unsalted butter, diced
  • Mixed greens – spinach, rocket, chard, leek, shredded mange tout

Serve with potatoes, rice or a starch of your choice


  1. Ask the fishmonger to fillet, scale and pin bone the sea bass. I'm counting this as a step so we can feel we've worked harder.
  2. Allow 1 good sized fillet per person.  If the bass is not large enough allow 1½ fillets.  Cut to make 3 equal pieces per person.
  3. To make the butter sauce, finely dice the shallots, place in a small stainless pan with the white wine you haven't all ready consumed and reduce to a syrup.
  4. Add 50ml of double cream and bring back to the boil.
  5. Remove from the heat and beat in gently butter (all 250 grams of it. I didn't say this was a healthy recipe…) piece by piece.
  6. When all the butter is combined, strain through a sieve and keep warm.
  7. Add the laverbread to the sauce.
  8. In a very hot pan, sear the bass fillets skin side down, turn the fillets over when the skin is crisp and brown (no, not burnt!) – Yes, Chef!
  9. Remove the pan from the heat and leave for 2 – 4 mins. The residual heat in the pan will cook the fish perfectly!
  10. Heat a wok until hot, add a little oil and stir fry the greens until they are just cooked.
  11. Arrange on plate and place bass on top.  Pour the laverbread sauce around the fish. Boom. Bass!

For more recipes, courtesy of our resident chef, Jim Hamilton, click here.

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