Mary Berry Sea Bass Recipe with Brown Shrimp Sauce – Elegant, Buttery, and Surprisingly Simple

the first time I tried cooking a sea bass recipe at home, I completely panicked about the skin sticking. My fillets tore, the kitchen smelled of burnt fish, and I swore I’d never attempt “restaurant fish” again. But then I stumbled on Mary Berry’s sea bass recipe with brown shrimp sauce and thought — if Mary can make it simple, I can at least try again.

This time, I dried the skin properly, used my best non-stick pan, and melted far too much butter (because let’s be real, butter fixes everything). The result? Golden, crisp skin and the silkiest shrimp sauce that tasted like it belonged in a seaside bistro. If you’ve been nervous about cooking fish at home, let me show you how this recipe changed everything for me.

---

Why This One Works So Well

Most seafood recipes get fussy with long ingredient lists or complicated sauces. This one is genius because:

• The shrimp butter does the heavy lifting – a handful of simple ingredients turns into something decadent.
• Sea bass cooks in minutes – so you won’t risk overcooking it if you stay close.
• It’s flexible – swap the shrimp, change the herbs, even switch the fish, and it still works.
• The balance – buttery, tangy, herby, and just enough briny capers to keep it interesting.

---

Ingredients + Why They Matter

• Sea Bass Fillets (4, skin-on) – Crisp skin is everything here. I once tried skinless — boring.
• Olive Oil (2 tbsp) – High heat sear without burning the butter.
• Butter (75g / ⅓ cup) – The sauce’s foundation. Use the good stuff.
• Brown Shrimp (150g, cooked) – Sweet and tiny, they melt into the butter. Small prawns work too.
• Lemon Juice (1 tbsp) – Cuts through the richness. Without it, the sauce feels flat.
• Capers (1 tbsp, optional) – Briny pops of flavor — don’t add too many.
• Parsley (2 tbsp, fresh) – Color + freshness. Dried just doesn’t cut it.
• White Wine (50ml, optional) – Adds depth, but don’t drown it.

---

Making It Yours (Without Ruining It)

• Different fish – Cod, haddock, halibut, or plaice all work beautifully.
• No brown shrimp? – Use small prawns or chopped large ones.
• Herb swaps – Dill instead of parsley gives a Scandinavian vibe.
• Creamy version – Stir in a splash of double cream if you’re feeling indulgent.
• Garlic lovers – Add one finely chopped clove to the butter before shrimp.

---

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

What Went Wrong	Why It Happens	How to Fix It
Skin stuck to the pan	Didn’t dry the fillets	Pat fish thoroughly with paper towels before cooking
Sauce split	Butter overheated	Melt gently, add shrimp once foamy
Fish overcooked	Left it too long after flipping	Cook skin-side longer, flip for only 1–2 mins

---

---

How to Make Mary Berry’s Sea Bass with Brown Shrimp Sauce

1. Season the fish – Pat sea bass fillets dry, then sprinkle with salt and pepper.
2. Crisp the skin – Heat olive oil in a frying pan until hot. Place fish skin-side down, pressing lightly for 30 seconds. Cook 3–4 minutes until golden.
3. Finish the fish – Flip and cook another 1–2 minutes until just done. Remove and rest, skin-side up.
4. Make the sauce – In a small pan, melt butter over medium heat. Add shrimp, cook 1–2 mins. Stir in lemon juice, parsley, capers, and wine if using. Simmer 1 min.
5. Serve immediately – Plate fish, spoon over sauce, and enjoy while crisp.

---

Tips From My Kitchen

• I always cook one extra fillet “just in case” the skin sticks.
• Warm the plates before serving — the sauce stays glossy longer.
• Don’t skip resting the fish for 1 minute; it keeps the skin crisp.
• Use a fish slice, not tongs — less chance of tearing the fillet.

---

Storage + Serving

• Best eaten fresh – The crisp skin won’t last.
• Fridge – Store sauce and fish separately, eat within 1–2 days.
• Reheat – Gently warm the sauce; eat fish cold or reheat briefly in the pan.
• Freezing – Not recommended — the butter splits.

---

FAQs

Q: Can I cook this in the oven instead of pan-frying?
Yes, but you’ll lose the crisp skin. If oven-baking, drizzle with oil and cook at 200°C for 10–12 mins.

Q: Do I need to remove the fish skin?
No — in fact, keep it on! It crisps beautifully and locks in moisture.

Q: Can I make the sauce ahead of time?
Yes. Make up to 4 hours ahead, reheat gently, and stir in fresh parsley just before serving.

Q: What can I serve instead of potatoes?
Try lemon rice, buttered greens, or roasted asparagus. Even crusty bread works.

Q: Can I make this dairy-free?
Swap the butter for a good olive oil. The sauce will be lighter, but still tasty.

Q: What wine pairs best with this dish?
A dry white — Sauvignon Blanc, Chardonnay, or even Pinot Grigio — complements the butter and fish.

---

Other Recipes You May Like:

• Mary Berry Haddock Fish Pie
• Mary Berry Fish Pie
• Mary Berry Fish Curry With Coconut Milk

---