Chef Imelda Tynan cooks a deliciously light sea bass dish served with pea and potato mash, and honey glazed corn on the cob

Imelda Tynan's sea bass, spinach and parmesan parcels.

Imelda Tynan's sea bass, spinach and parmesan parcels.

I am lucky enough to have delicious corn on the cob in my tunnel at the moment. It is picked and eaten almost immediately with a little bit of butter, salt and pepper or when we have time we make this wonderful honey glaze. The sea bass main course is the nicest fish main course I have ever made, the delicate taste of the sea bass combined with the baby spinach and parmesan makes it a really light main course. Almost everyone I know grows peas at this time of the year and the flavour of your own garden peas mixed with fresh mashed potato is divine.

Sea Bass & Spinach Parcels

Olive Oil

2 Garlic Cloves, crushed

10oz Homemade Tomato Passata or 1 tin Chopped Tomatoes

120ml Chicken Stock

6oz Baby Spinach

Handful of Fresh Basil

Handful of Fresh Oregano

3oz Parmesan, grated

Knob of Butter

8 Sea Bass Fillets

Salt and Pepper

Lemon Wedges for serving

Heat some olive oil in a large frying pan and fry off the onion and garlic, add the tomatoes, oregano and basil, season with salt and pepper and simmer for 5 to 10 minutes. Add the chicken stock and simmer for a further 5 minutes. On a chopping board skin the sea bass or your fishmonger can do this for you.

In a separate pan heat the butter, add the spinach and when it begins to wilt add the parmesan to make a paste, season with salt and pepper, remove from the heat and allow to cool. Lay the fillets of sea bass out on a chopping board and place a spoonful of the spinach mix on each fillet, roll the fish tightly around the spinach and secure with a cocktail stick.

Place the fish parcels into the tomato sauce. Cover with a lid or a piece of tinfoil just to create a little steam and simmer for about 5 minutes, turn them carefully and cook for a further 5 minutes or until the insides of the fish is cooked.

Delicious served with new potatoes or freshly cooked pasta or spaghetti and some freshly squeezed lemon just before serving.

Pea and Potato Mash

3tbsp Olive Oil

1lb Potatoes, peeled & halved

1 small Onion, peeled & chopped

2 Garlic Cloves, crushed

7oz Fresh garden peas

125ml Milk

1oz Butter


In a saucepan steam the peeled potatoes and mash. Heat the olive oil, onion and garlic in a saucepan over a medium heat, next add in the peas and season with salt. Cook for about 5 minutes until the peas are cooked. Heat the butter and milk in a small saucepan over a low heat until the butter melts. Pour onto the potatoes and mix through, add the pea mix and fold all the ingredients together to form a creamy mash.

Serve with any good meat or fish main course.

Honey Glazed Corn on the Cob

4oz Melted Butter

4 Fresh Corn on the Cob

1tsp Dijon Mustard

120ml Honey

Salt & Pepper

Put the butter, mustard and honey into a bowl and mix, brush the corn with the glaze, season with salt and pepper and cook on the barbecue or in the oven for 15 to 20 minutes turning regularly.




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