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July 22, 2015

Salt & Rosemary Baked Seabass

We took a visit to Twenty Princes Street in Edinburgh and Executive Chef Tony Sarton gave us a delicious recipe for salt and rosemary baked seabass.

Perfect for a dinner party, read the recipe below and watch Tony cooking the dish himself as well as demonstrating how to prepare a fresh sea bass for cooking. Some invaluable tips to take home!

Salt & Rosemary Baked Seabass with roasted red pepper crushed potatoes & a lemon & chervil butter sauce

Serves 4 people

Butter Sauce

1 shallot

1 clove of garlic

1 sprig of thyme

100ml white wine vinegar

100ml white wine

100ml double cream

250g butter (unsalted)

20g chervil

Cut butter in to small cubes and freeze. Sweat off shallot and garlic, add thyme. Add white wine and vinegar and reduce by half, add cream and bring to the boil, reduce heat and whisk in frozen butter a little at a time, pass and hold until ready to serve, chop chervil and add when serving.


Crushed Potatoes

500g ratte potatoes

Olive oil

Juice of half a lemon

Salt & pepper

100g piquillo peppers or roasted red peppers

Boil potatoes in salted water for 8-10 mins. Pass and lightly crush with a fork, drizzle in a good helping of olive oil, the sliced peppers and check the seasoning, adding freshly milled pepper to taste.



4 x 500g-600g fish

Salt crust

2kg salt

7 egg whites

10g-15g of fresh rosemary

Mix together. Take four lemons and slice, lightly oil the trays and lay lemon on any exposed flesh, cover with the salt crust and bake at 210 degrees C for 13 minutes.


Preparing a seabass


Cooking the dish


If you’d like to try Twenty Princes Street’s inventive menus, you can book through 5pm Dining: £20 For 2 Mains from the twenty’s plenty menu + 2 Drinks – book here.