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Roasted wild bass in skin

Roasted wild bass in skin
By the chef
Frédéric Berthod

Roasted wild bass in skin


  • 160-180 g fish/person
  • 100 g raw garden peas/person
  • 4 radishes
  • 3 carrots with tops/person
  • 1 spring onion/person
  • 1 beetroot
  • Olive oil
  • Virgin almond oil
  • Salt, pepper


  • Cut slits in the top of the bass fillets, season with salt and pepper.
  • In a hot frying pan with olive oil, cook the fillets skin side down.
  • Shell the garden peas.
  • Bring a saucepan of salted water to the boil.
  • Boil the peas for 4-5 minutes in the water.
  • Drain the peas and cool them in ice water (to keep their colour).
  • Wash the radishes.
  • In a flat saucepan, add enough water to cover the base and add a knob of butter and some salt.
  • Place the radishes in the saucepan; cover and leave to cook for 10-12 minutes, then leave to deglaze.
  • Thinly slice the onions and cook them in butter like the radishes. Slice the stems diagonally and put them to one side for decoration.
  • Repeat the process for the carrots.
  • Finely slice the raw beetroot with a mandolin. Fry in the oil at 160 C, remove and place on kitchen roll.
  • Mix all the cooked vegetables together to add them to the saucepan containing the radishes.
  • To serve, place the bass skin up. Add the vegetables, the onion stalks and the beetroot crisps.
  • Drizzle with virgin almond oil and season with salt and pepper.

Bon appétit!