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Roast Wild Bass with Laverbread butter Sauce


  • 4 150g pieces of wild bass, skin on and all pin bones removed
  • 4 finely chopped shallots
  • 1 tablespoon of white wine vinegar
  • 1 175 dry white wine, Muscadet if possible
  • 250g unsalted butter
  • Salt and a pinch of cayenne pepper
  • Juice of half a lemon
  • 2 tablespoon of Laverbread
  • 2 tablespoon of double cream
  • 300g raw picked spinach
  • 50g extra butter


  1. Put the white wine, vinegar and shallots into a saucepan and slowly reduce to a syrup
  2. On a light heat slowly add the butter a little at a time until it forms a slightly thick sauce, season with salt and cayenne pepper, add the juice of the half lemon.
  3. Strain the sauce into a clean saucepan, in a separate saucepan add two tablespoons of Laverbread with 2 tablespoons of cream, bring to the boil and add half the beurre blanc.
  4. Season the fish and coat lightly with olive oil place onto a hot griddle skin side down, until the skin is crisp, place onto an oiled tray and bake in a hot oven 200c for five minutes.
  5. While the fish is cooking, in a large pan melt the extra butter and cook the spinach until wilted.
  6. Serve the bass on a bed of spinach and pour the lavabread sauce around one side and the remaining beurre blanc around the other side.