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Recipes from BBC Goodfood chef Jane Hornby

Serves 6

The aromas released while cooking this dish will have everyone licking their lips in anticipation



  • STEP 1

    Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.

  • STEP 2

    Heat a heavy-based frying pan and add 1 tbsp sunflower oil.

  • STEP 3

    Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.

  • STEP 4

    Turn over, cook for another 30 seconds – 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.

  • STEP 5

    Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.

  • STEP 6

    Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.



Fish has a very special place in the Chinese New Year menu as it symbolises abundance. Normally it would be served with the head and tail on, bringing a good beginning and end to the New Year. Here it is filleted for simplicity, but you can easily adapt the recipe if you like.


Ask your fishmonger Lill Brothers, for a sustainable choice.

Header / Footer Lill Brothers of Bradford, West Yorkshire established in the year 1855 are wholesale fish merchants, one of the oldest trading businesses in Bradford. We have expanded our range to include various products like fruit, veg etc all available for local free home delivery