Grilled Sea Bass with Philadelphia 'Bon Bons', Spaghetti of Spring Vegetables and Philadelphia Prawn Sauce
No Video
  • Prep time 15 '
  • Total time 45 '


  • 75 g Philadelphia Light
  • 1 tsp each of parsley, chervil and chives, finely chopped
  • 2 tbsp seasoned plain flour
  • 1 egg, beaten
  • 4 tbsp panco breadcrumbs
  • 2 tbsp olive oil
  • 1 leek, finely chopped
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 2 tbsp tomato purée
  • 200 g cooked prawns, with shells
  • 2 tbsp brandy
  • 250 ml fish stock
  • 1 medium orange carrot, peeled
  • 1 medium yellow carrot, peeled
  • 1 medium courgette
  • 1 medium leek
  • 4 Sea Bass fillets
  • Micro herbs to garnish


  • For the ‘bon bons’, combine the 50g of Philadelphia with the herbs. Using 2 tsps shape the mixture into small balls. Place in the freezer briefly to firm up. Then toss in seasoned flour, dip into beaten egg and coat well with the breadcrumbs. Chill until required.
  • For the sauce, heat 1tbsp olive oil in a deep, non-stick frying pan, add the leek and shallot and sweat, for 2 minutes, without colouring. Add garlic and cook for a further 1 minute. Add the tomato purée, prawns and prawn shells and cook for 4 minutes. Deglaze the pan with brandy, then add fish stock and leave to simmer for 10-15minutes, adding a little more stock if it becomes too dry.
  • Stir the remaining 25g of Philadelphia into the sauce, place in a blender and blend until smooth. Pass through a chinois into a clean pan and season well.
  • For the spaghetti of vegetables, use a mandolin to thinly slice the carrots, courgette and leek. Then slice lengthways into thin, spaghetti like strips. Blanch each vegetable in batches in boiling salted water until al dente. Plunge immediately into iced water.
  • For the sea bass, brush with 1 tbsp olive oil and season well. Place on a baking tray, skin side up. Place under a preheated grill for about 4-5 minutes or until cooked and golden.
  • Before serving, cook the ‘bon bons’ by quickly deep frying until golden. Plunge the vegetables into boiling water to regenerate and ensure the sauce in hot.
  • To serve, place a spoonful of prawn sauce in the centre of 4 warmed serving plates. Add a pile of the spaghetti vegetables. Top with the sea bass and add 2 Philadelphia ‘bon bons’ and a drizzle more of the prawn sauce to each plate. Garnish each fish fillet with some micro herbs.


Nutritional Information

Typical values Per recipe
Energy 7018.0 kj
Energy 1676.0 kcal
Fat 54.0 g
Carb 118.8 g
Protein 168.8 g
Saturated fat 13.6 g
Salt 13.2 g
Dietary fibre 16.4 g
Sugars 39.6 g