Perfect Summer Dishes | Mary Berry's Foolproof Cooking Episode 3 | Full Episode | Mary Berry

whole seabass

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is more affordable while maintaining a mild flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

white wine

🥗Healthier: vegetable broth

💰Cheaper: apple cider vinegar

Vegetable broth adds depth without alcohol.

fresh dill

🥗Healthier: dried dill

💰Cheaper: frozen dill

Dried or frozen dill provides a similar flavor at a lower cost.

Soften 50 g of butter and add the zest from half a lime and the juice from half a lime.

Mash the butter mixture with salt and black pepper.

Add fresh dill to the butter mixture, including the stalks for flavor.

Make three slashes on either side of the seabass for flavor infusion.

Stuff the slashes and cavity of the seabass with the butter mixture and lime shells.

Seal the seabass in buttered foil and place it in the oven at 180°C fan for about 20 minutes.

Prepare a sauce with the remaining lime zest, dill, peppers, lime juice, a teaspoon of Dijon mustard, a dash of sugar, and 200 ml of full-fat crème fraîche.

Season the sauce with salt and pepper.

After 20 minutes, remove the fish from the oven and pour the buttery juices back into the slashes.

Serve the seabass with the prepared sauce and garnish with dill.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens