Tarragon crusted sea bass recipe
 Make sure your fish supper packs a crunch with a tasty tarragon and Parmesan crust. Serve with new potatoes and greens. This recipe works equally well with trout fillets or lemon sole. Each serving provides 485 kcal, 22g protein, 14g carbohydrate (of which 2.6g sugars), 38g fat (of which 21g saturates), 1.5g fibre and 0.59g salt. 4 sea bass fillets, skin on40g/1½oz butter60g/2¼oz panko breadcrumbs1 unwaxed lemon, finely grated zest 1 tbsp chopped fresh tarragon40g/1½oz Parmesan, coarsely gratedsalt and freshly ground black pepper 4 sea bass fillets, skin on 40g/1½oz butter 60g/2¼oz panko breadcrumbs 1 unwaxed lemon, finely grated zest 1 tbsp chopped fresh tarragon 40g/1½oz Parmesan, coarsely grated salt and freshly ground black pepper 200g/7oz crème fraîchedash caster sugar1 tbsp lemon juice 200g/7oz crème fraîche dash caster sugar 1 tbsp lemon juice Method Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside.Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper. Serve the fish with a dollop of sauce and lemon wedges. Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Preheat the oven 200C/180C Fan/Gas 6. Line a large baking tray with baking paper. Season the sea bass fillets well on both sides with salt and pepper. Season the sea bass fillets well on both sides with salt and pepper. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside. Melt the butter in a shallow frying pan. Remove from the heat, add the breadcrumbs, lemon zest and half the tarragon. Toss and set aside. Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. Place half the breadcrumb mixture in four rows on the prepared tray. Place the fillets on top, skin side down and press firmly into the crumbs. Top each fillet with the remaining crumbs and sprinkle with Parmesan. Bake for 12–15 minutes until cooked through. Cut the lemon into wedges. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper. To make the sauce, mix the crème fraiche, remaining tarragon, sugar, and lemon juice together in a bowl. Season with salt and pepper. Serve the fish with a dollop of sauce and lemon wedges. Serve the fish with a dollop of sauce and lemon wedges. Recipe tips The fish can be kept in the fridge, covered on the tray, for up to 8 hours.