Mary Berry Sea Bass with Brown Shrimp Sauce Recipe

This elegant and flavorful Mary Berry Sea Bass with Brown Shrimp Sauce is a perfect seafood dish for special occasions or refined weeknight dinners. Delicate pan-fried sea bass fillets are served with a luxurious buttery shrimp sauce, finished with a touch of lemon and parsley. It’s a simple yet restaurant-quality dish you can recreate at home with ease.

What is Mary Berry Sea Bass with Brown Shrimp Sauce?

This recipe combines crisp-skinned sea bass fillets with a light and buttery brown shrimp sauce, often enhanced with lemon juice, capers, and fresh herbs. Inspired by classic British coastal flavors, Mary Berry’s version keeps things simple, allowing the sweetness of the shrimp and the crispness of the sea bass to shine.

Why You Should Try This Recipe

• Elegant Yet Easy – A refined dish made with minimal effort
• Quick Cooking Time – On the table in under 30 minutes
• Delicate and Balanced – Perfect pairing of fish and sauce
• Impressive for Guests – Ideal for dinner parties or entertaining
• Naturally Gluten-Free – Light and wholesome ingredients

Ingredients Needed to Make Mary Berry Sea Bass with Brown Shrimp Sauce

For the sea bass:

• Sea Bass Fillets (4, skin-on and boneless)
• Olive Oil (2 tbsp)
• Salt and Freshly Ground Black Pepper (to taste)

For the brown shrimp sauce:

• Butter (75g / ⅓ cup)
• Brown Shrimp (150g / about 1 cup, peeled and cooked)
• Lemon Juice (1 tbsp)
• Capers (1 tbsp, optional)
• Fresh Parsley (2 tbsp, finely chopped)
• White Wine (50ml / 3 tbsp, optional)
• Salt and Pepper (to taste)

Note: If brown shrimp are unavailable, you can use small prawns or salad shrimp as a substitute.

Equipment Needed

• Non-stick or stainless steel frying pan
• Saucepan for the shrimp sauce
• Fish slice or spatula
• Plate and paper towels for resting fish

Instructions to Make Mary Berry Sea Bass with Brown Shrimp Sauce

Step 1: Prepare the fish

• Pat the sea bass fillets dry with paper towels and season both sides with salt and pepper.

Step 2: Cook the sea bass

• Heat the olive oil in a large frying pan over medium-high heat.
• Place the fillets skin-side down and cook for 3–4 minutes until the skin is crisp and golden.
• Flip and cook for another 1–2 minutes until just cooked through. Remove from heat and set aside, skin-side up.

Step 3: Make the brown shrimp sauce

• In a small saucepan, melt the butter over medium heat until foaming.
• Add the brown shrimp, and cook for 1–2 minutes until heated through.
• Stir in the lemon juice, capers (if using), parsley, and white wine (if using). Simmer gently for 1 more minute. Season to taste.

Step 4: Plate and serve

• Place each sea bass fillet on a plate and spoon the brown shrimp sauce generously over the top. Serve immediately with your choice of sides.

What Goes Well With Mary Berry Sea Bass with Brown Shrimp Sauce

• Steamed New Potatoes – Light and buttery to soak up the sauce
• Wilted Spinach or Greens – Adds freshness and balance
• Lemon Rice Pilaf – Subtle citrus note complements the fish
• Roasted Asparagus – Offers texture and visual contrast
• Crusty Bread – Perfect for mopping up the shrimp butter
• Glass of Dry White Wine – Like Sauvignon Blanc or Chardonnay

Expert Tips for the Best Sea Bass with Shrimp Sauce

• Dry the Skin Well – This ensures maximum crispness
• Don’t Overcook the Fish – It should flake easily but stay moist
• Use High-Quality Butter – It’s the base of your sauce’s richness
• Fresh Herbs Matter – Parsley adds color and freshness
• Serve Immediately – The sauce is best hot and freshly poured

Easy Variations of Mary Berry Sea Bass with Brown Shrimp Sauce

• Add Garlic or Shallots – Sauté briefly in butter for depth
• Swap Capers for Dill – For a different herb finish
• Use Lemon Zest – Adds fragrance without extra acidity
• Try Different Fish – Works well with cod, halibut, or plaice
• Make it Creamy – Stir in a splash of double cream for a richer sauce

Best Practices to Store Leftovers

• Refrigerate Promptly – Store fish and sauce in separate containers
• Consume Within 1–2 Days – Seafood is best eaten fresh
• Reheat Gently – Use low heat to avoid overcooking the fish
• Do Not Freeze the Sauce – The butter may separate after thawing

Nutrition Value (per serving, based on 4 servings)

• Calories: ~340
• Protein: ~26g
• Fat: ~24g
• Carbohydrates: ~3g
• Fiber: 0g

FAQs

Can I use a different fish instead of sea bass?

Yes, this sauce pairs well with other white fish like cod, haddock, halibut, or plaice. Choose a fillet with skin on for a crispy texture if pan-frying.

What if I can’t find brown shrimp?

You can substitute with small peeled prawns, salad shrimp, or even chopped larger shrimp. Just ensure they’re pre-cooked and added at the end to avoid overcooking.

How do I stop the sea bass skin from sticking to the pan?

Use a non-stick or well-heated stainless steel pan, and make sure the skin is dry before cooking. Press down gently for the first 30 seconds to help it crisp up evenly.

Can I make the sauce ahead of time?

You can prepare the shrimp sauce up to a few hours in advance and gently reheat it before serving. However, for the best flavor and texture, it’s best served fresh.

Final Words

This Mary Berry Sea Bass with Brown Shrimp Sauce is a beautifully simple dish that delivers elegance, flavor, and texture. With crispy golden skin and a rich, buttery sauce, it’s the kind of meal that feels restaurant-worthy but is surprisingly easy to prepare at home.

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