Wedding extraordinaire Franc cooks up a storm in the Four Live kitchen


  • 2 fillets of seabass
  • dash of oil
  • salt and pepper
  • 3 vanilla pods
  • 125 g unsalted butter


  • Half the vanilla pods lengthways and scrap out the seeds.
  • Mix the butter and the seeds using a hand blender.
  • Roll into a log and wrap in parchment paper or put it in a bowl. Keep it in the fridge until you need it.
  • Cover the bottom of a pan in some oil and let it heat up.
  • Season the fish with salt and pepper and place it skin side down on the pan.
  • Turn it after 90 seconds and place a dish on top to stop it from curling.
  • Flip the fish after 60 seconds and remove from the pan and pop it onto your plate.
  • Pop some of the vanilla butter on top of the fish and let it melt.
  • Serve with a nice crisp salad or some baby potatoes.

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