The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Côte's Pan-fried Sea Bass with Broccoli, Peas & Tarragon Sauce
Celebrate the joy of good food with Mindful Chef x Côte Brasserie. Here, you’ll pan-fry responsibly-sourced sea bass until buttery and flaky, then pair with golden roasted potatoes, nutty tenderstem broccoli and vibrant fresh peas. A homemade Bernaise-style sauce, infused with tarragon and Dijon mustard, is the perfect finishing touch. Bon appétit!
High protein
Low sat fat
Serving size
Ingredients
- 2 garlic clove
- 180g Tenderstem broccoli
- 1 handful of fresh tarragon
- 1 unwaxed lemon
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 large potatoes
- 4 sea bass fillets (Fish)
- 150g peas
Nutritional Information
Calories: 501
Protein: 27g
Carbs: 49g
Fat: 21g
Côte's Pan-fried Sea Bass with Broccoli, Peas & Tarragon Sauce
Celebrate the joy of good food with Mindful Chef x Côte Brasserie. Here, you’ll pan-fry responsibly-sourced sea bass until buttery and flaky, then pair with golden roasted potatoes, nutty tenderstem broccoli and vibrant fresh peas. A homemade Bernaise-style sauce, infused with tarragon and Dijon mustard, is the perfect finishing touch. Bon appétit!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan & a small saucepan
Roast the potatoes
- Dice the potatoes into 2cm chunks
- Place onto the lined baking tray, toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 15-20 mins
Prep the rest
- Meanwhile, trim the broccoli. Pick the tarragon from the stalks and finely chop, reserving a few leaves for garnish. Finely chop or crush the garlic
- After 15-20 mins, add the broccoli to the potato tray. Drizzle with 2 tsp oil and season with salt and pepper. Roast for 10-12 mins, until soft and golden
Fry the bass
- Heat the large frying pan with 1 tsp oil on medium heat
- Season the sea bass with salt and pepper. Once the pan is hot, add the sea bass (skin-side down) and cook for 4 mins, then flip and cook for another 5 mins, until cooked through
Simmer the sauce
- Heat the small saucepan with 1 tsp oil on medium heat. Once hot, add the garlic and cook for 30 secs, then stir in the cashew cream, mustard and chopped tarragon
- Bring to the boil and simmer for 3-4 mins. Season with a pinch of salt and pepper
- Add the peas to the baking tray for the last 2 mins, until heated through
Finish & plate up
- Add a squeeze of lemon juice to the tarragon sauce. Season to taste
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
- Serve the sea bass on plates, with the potatoes, broccoli and peas alongside. Spoon the tarragon sauce over the fish
- Add a squeeze of lemon juice to the veg. Garnish with the remaining tarragon leaves
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