• 175 g sea bass fillets (x4)
  • large bunch of tarragon
  • 2 tblsp olive oil
  • 4 tblsp lemon juice
  • sea salt and freshly ground black pepper


  • Heat a griddle pan or non-stick frying pan.
  • Put on the sea bass, skin side down and cook for 3 minutes.
  • Place a quarter of the tarragon on each fillet, pressing it into the fish.
  • Turn the fish so that it's resting on the tarragon and cook for a further 3 minutes.
  • To serve, drizzle the fillets with olive oil and lemon juice, and season to taste with salt and pepper.
  • Serve with the charred tarragon.