Sea Bass - Fillet of Sea Bass on a bed of Vegetable Spaghetti

This is a short video brought to you by Tony Brewin, managing director at Super Event Sussex Catering.

This Sea Bass dish is served on a bed of Vegetable Spaghetti. This dish is not only extremely simple and quick to make but it also has very little prep time. This tasty Sea Bass dish is a favourite dish for all Super Event Sussex customers.



  • Fillet of Sea Bass
  • Carrots
  • Courgettes
  • Butter (for frying)



Begin by preparing your vegetable spaghetti. Tony uses carrots and courgettes to make this colourful vegetable spaghetti and advices you should keep the skin on the courgette to preserve the nice green colour.

In the catering industry you can use a tool named a mandolin to slice your vegetables into the spaghetti. You use this tool similar to a grater and you push the vegetables through it but make sure to be careful of your fingers near the blade. You may not have access to a mandolin but you may use a food processor for this or even slice them by hand.

Cook the sliced vegetables in butter for a few minutes but do not brown them as you want to keep the vegetable’s bright colours. You want to start this process by beginning to cook the vegetables for a few minutes before frying the fish but you will want to finish this process at roughly the same time.

Add a pinch of salt and pepper and sprinkle over both sides of the fish. Add another slice of butter to the pan to fry the fish and turn over to cook the fish on both sides.

You can now begin to plate your Sea Bass and vegetable spaghetti. In the middle of your plate you should pile the vegetable spaghetti in a neat heap. You can then place your cooked Sea Bass on top.

Serving Tip:

This dish relies on presentation. Serve with two slices of lemon that you should place on top of your fish. You can either lightly squeeze the juice of one lemon over the fish or leaven the lemons to let whoever will be eating this tasty dish decide.