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Potato crusted sea bass with veggies

Gordon Ramsay's Potato-Crusted Sea Bass With Minestrone And Clams Recipe

Gordon Ramsay's potato-crusted sea bass with minestrone and clams is a restaurant-style sea bass recipe. It has a crispy golden potato-crusted sea bass. The sea bass is basted with garlic and butter and the minestrone has the flavors of seasoning spices and thyme. Clams are flamed and lightly seasoned to make the dish elegant and add more depth to the flavors.
5 from 1 vote
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Main Course
Cuisine American
Servings 1
Calories 5894 kcal


Chopping Tray


For Potato-Crusted Sea Bass

  • 1 Murray Cod (scaled and gutted)
  • 2 Dutch Cream Potatoes
  • 2 Garlic Cloves (in skin)
  • 7 ounces Unsalted Butter
  • 4 tablespoons Olive Oil (to grease)
  • Thyme Sprigs (to season)
  • Salt (to season)

For White bean Puree

  • 7 ounces Macadamias
  • 2 teaspoon Olive Oil (extra virgin)
  • 2 teaspoon Sherry Vinegar (50 years aged)
  • 10.5 ounces Vegetable Stock
  • 2 teaspoons Salt Flakes (plus extra to season)

For Spring Vegetable Minestrone

  • 1 Garlic (3 cloves)
  • 1/2 cup Pancetta (diced)
  • 1 Zucchini
  • 1 Small Red Capsicum
  • 1 Small Fennel
  • 2 Shallots
  • 6 Thyme Sprigs
  • 4 Bay leaves
  • 2 tablespoons Unsalted Butter
  • 1 Lemon Cheek
  • 3 tablespoons Olive Oil (extra virgin)
  • Salt Flakes (to season)

For Clam Jus

  • 28 ounces Clams
  • 1 Shallot (in-skin)
  • 3 Garlic Cloves (smashed)
  • 3 Thyme Sprigs
  • 1/4 cup Chardonnay
  • 1/2 cup Chicken Stock
  • Pinch of Fennel Pollen


  • For white bean puree, add finely shallots to a hot pan containing oil. Squeeze the garlic over the shallots in the pan. Now add white beans (macadamias), vinegar, and chicken stock in the pan and let it cook over medium heat.
  • For Minestrone, add diced pancetta, diced celery, pepper, zucchini, and fennel to another saucepan containing olive oil over medium heat. Add basil leaves and thyme sprigs to the pan and let it simmer.
  • For clams, take a pan set it over medium heat. Add olive oil add clams to the pan. Stir and put the lid on. Do not season the clams. Add shallots, thyme sprigs, and garlic clove to the pan. Flambe the clams using chardonnay. Add chicken stock to this pan and put the lid on. The moment the clams open in the pan, take off the lid and strain it in a bowl.
  • For potato-crusted sea bass, place the slices of potatoes on the skin of the sea bass fillet (murry cod). Take a spatula and lift the fish, put it in your hand. Now lift the saucepan from the hob and put the fish in, pressing it against the inside of the pan. Now, place the pan again on the hob over medium heat.
  • Season the fish with salt and do not shake the pan. Add olive oil to the pan along with butter, thyme, and garlic. Flip the fish and as the garlic changes the color, start basting the fish.
  • For finishing, spoon a white bean puree in the middle of the plate. Add the minestrone to the plate and place clams on top of the minestrone. Now, place the sea bass on top of the white bean sauce and season it lightly with fennel pollen.


Calories: 5894kcal | Carbohydrates: 203g | Protein: 236g | Fat: 471g | Saturated Fat: 162g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 250g | Trans Fat: 7g | Cholesterol: 1410mg | Sodium: 7529mg | Potassium: 7187mg | Fiber: 53g | Sugar: 53g | Vitamin A: 14561IU | Vitamin C: 476mg | Calcium: 733mg | Iron: 31mg
Keyword American cuisine, Gordon Ramsay's Sea bass with minestrone and clams, Sea bass
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