1. To fry the sea bass- lightly flour the skin side of the fillet and season with salt and pepper. Heat a pan, add a knob of butter and once all the butter has melted in the pan and started to sizzle, add the sea bass flour side down and cook for 2 – 3 minutes. Turn the sea bass over on the other side a cook for a further 3 minutes.
    2. Heat the Macphie Béchamel with Butter Sauce in a saucepan add the finely chopped shallots for 2-3 minutes. Add the wine, stir together and simmer for 2-3 minutes.
    3. Pour in the cream and chopped watercress, heat through, stir, and with a hand blender, lightly liquidise. Season to taste and serve a little drizzled over the seabass.
    4. Serve with fresh water cress and finely sliced carrot.


  • 250 ml Macphie Béchamel with Butter Sauce
  • 2 small shallots, (finely chopped and cooked)
  • ½ glass dry white wine
  • 1 bay leaf
  • 50ml single cream
  • 85g pack watercress, chopped
  • Fresh sea bass
  • Carrots (finely sliced)