Mary Berry Sea Bass With Creamy Lemon Sauce

The first time I made this, I almost ruined the sauce. I got cocky, cranked the heat, and ended up with scrambled egg soup instead of something elegant and silky. But once I slowed down and followed Mary’s lead, it became one of my favourite fish recipes ever.

This dish is deceptively simple—crisp-skinned sea bass and a lemon cream sauce that somehow manages to be rich and refreshing. I served it with buttery new potatoes and fine green beans, and suddenly it felt like I’d cooked a restaurant dinner, all while standing in my socks with a half-glass of white wine nearby.

Let me show you the tricks that make it work, and the missteps that nearly wrecked it.

The Secret Behind This Bake

What really makes this dish shine is the balance. The sauce is soft and luxurious, but the lemon keeps it from being cloying. The fish is flaky and delicate, but the skin brings that satisfying crunch.

The egg yolk is the unexpected twist—it gives the sauce that gorgeous texture, like a light hollandaise. But it has to be handled gently. The heat is your friend and your enemy here: too low and nothing happens, too high and you’re in scrambled territory.

Also, don’t skip the scoring step. It’s the only way to stop the fish curling up in the pan like a question mark.

INGREDIENTS + WHY THEY MATTER

• Sea bass fillets – Skin-on is essential for that crisp finish. Roughly 100g each is a good portion.
• Olive oil – Brushed on before cooking to help the skin crisp and prevent sticking.
• Butter – The base of the sauce. Adds richness and helps everything emulsify.
• Single cream – Light enough to keep things balanced. Don’t use double—it’ll overpower.
• Lemon juice + zest – The zing that makes the whole dish sing. Adjust to taste.
• Egg yolk – Thickens the sauce and gives it a silky feel. Just one makes a big difference.
• Plain flour – Just a touch, to help with thickening and texture.
• White pepper – Milder than black and doesn’t speckle the sauce.
• Fresh chives – Adds a gentle oniony note at the end. Don’t swap for dried—it’s not the same.

Making It Yours (Without Ruining It)

• No sea bass? Sea bream or trout fillets work too—just make sure they have skin on.
• No single cream? You can use crème fraîche, but it will give a tangier result and needs even gentler heat.
• Want more zing? Add an extra teaspoon of lemon juice at the end—but taste first.
• No chives? A little finely chopped parsley is a nice swap, but don’t overdo it.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Sauce curdled	Heat too high when adding egg yolk	Always whisk off the heat, then return gently
Fish curled in pan	Didn’t score the skin	Make shallow diagonal cuts before cooking
Skin stuck to pan	Pan not hot enough / not oiled well	Heat the pan first, brush oil onto the fish
Sauce too sharp	Too much lemon juice	Start with half a lemon, taste before adding more

How to Make Mary Berry’s Sea Bass with Creamy Lemon Sauce

1. Make the sauce – Melt butter in a small pan over low heat. Take off the heat and whisk in cream, lemon juice, egg yolk, flour, and zest until smooth. Return to low heat and stir constantly until thick enough to coat a spoon. Season with salt and white pepper. Set aside.
2. Prep the fish – Pat fillets dry with kitchen paper. Score the skin with a few shallow diagonal cuts. Brush both sides with olive oil and season well.
3. Cook the fish – Heat a grill pan (or regular frying pan) until hot. Lower heat slightly. Place fillets skin-side down and leave them alone for 3–4 minutes. Flip gently and cook another 1–2 minutes until just cooked through.
4. Finish the sauce – Gently warm the sauce again over very low heat. Stir in chopped chives.
5. Serve – Plate the fish skin-side up. Spoon over a little sauce and serve the rest in a jug. Ideal with green beans and buttery new potatoes.

Tips From My Kitchen

• I always use a metal fish slice—it helps get under the fillet without breaking it.
• I warm the serving plates slightly so the sauce doesn’t go cold too fast.
• If you’re unsure about the sauce, strain it through a sieve before serving—it smooths out any lumps.
• I zest the lemon before juicing—it’s far less faffy that way.

Storage and Serving

• Fridge: Store the sauce and fish separately in airtight containers for up to 2 days.
• Freezer: Not recommended—the sauce will split and the fish will go soft.
• Reheat: Reheat sauce slowly over low heat, stirring constantly. Fish can be gently warmed in a non-stick pan for 2–3 minutes per side.

FREQUENTLY ASKED QUESTIONS

Can I use double cream instead of single?
You can, but it makes the sauce very rich. Single cream gives a lighter balance.

Is the egg yolk safe to eat?
Yes—it’s gently cooked in the sauce. As long as it reaches a coating consistency, it’s fully safe.

Can I make the sauce ahead?
Yes, but reheat it slowly and stir constantly. It’s best served fresh, but still good reheated gently.

What if I don’t have a grill pan?
A regular frying pan works just fine. Just make sure it’s properly hot before the fish goes in.

Can I serve it without the sauce?
You can, but it’s half the dish. The sauce makes it feel special.

Try More Recipes:

• Mary Berry Seafood Linguine with Fresh Tomato Sauce
• Mary Berry Sea Bream and Chive Cream Sauce
• Whole Sea Bass ​With Lime And Dill Butter
• Mary Berry Seafood Risotto