Gordon Ramsay’s Sea Bass With Sorrel Sauce Recipe

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I’ve tried a couple of Gordon Ramsay recipes (benefits of binge-watching The F-Word). Gordon Ramsay’s sea bass with sorrel sauce was the big hit for me. It has pan-seared sea bass with sorrel sauce and broccoli. Perfect sea bass with classic French sorrel sauce! The best thing about trying Gordon’s recipes! It makes you feel like a pro chef, and Gordon can literally inspire you to make restaurant-style recipes at home.

If you think you’re not good at cooking, try Gordon Ramsay’s sea bass with sorrel sauce recipe, as mentioned in this article. If you make it the way he does, you’ve already stepped up! Make sure you don’t overcook the shallots. I suggest making the sorrel sauce before searing the sea bass fillet to avoid overcooking it. It’s super easy, and it won’t take much time to cook.

To start, you’ll need the right equipment and ingredients for Gordon Ramsay’s sea bass with sorrel sauce. Once you have the equipment and ingredients, read the instructions carefully and make sure your dish looks and tastes like the recipe below.

Expert Tips That I Recommend

Always score the skin, not the flesh; this way the fillet doesn’t curl up and become crispy.
Carefully pat the sea bass dry with kitchen paper before seasoning.
Salt the skin right before adding it to the pan. Do not add salt too long in advance, as it can increase moisture on the skin.
Place the fillet skin-side down first, then press gently with a spatula. This way, the skin remains flat against the pan.
Avoid overcooking the sea bass as the center should remain soft and tender. Remove it from the heat once it is completely cooked through, as residual heat finishes the cooking.

Recipe Variation for Different Diets

Gluten-Free Version: Double-check that the vermouth, fish stock, and cream are gluten-free.
Keto Version: Swap regular vermouth for a small amount of dry vermouth. Also, instead of dry white wine, use low-sugar wine.

Gordon Ramsays Sea Bass With Sorrel Sauce

Storing And Reheating This Recipe

Storing

Allow the sea bass to cool completely. Then place it in an airtight container and refrigerate. Consume within 3-4 days. Keep the temperature at 4°C or below.
Now, store the sauce in an airtight container for 3-4 days.

Reheating

Oven: First, preheat the oven to 160 degrees Celsius. Then add the fish to an oven-safe dish and cover it lightly with foil. Now heat for 8-12 minutes.
Stovetop: Add the fish to a skillet, skin-side down, with some broth. Then gently warm for 2-4 minutes covered by a lid. Heat the sauce separately over low heat.

What To Serve With This Recipe

Gordon Ramsay’s Sea Bass with Sorrel Sauce pairs well with roasted baby potatoes or steamed edamame for extra flavor and protein. You can also serve it with creamed spinach or chili-garlic cucumber. You can also add crusty bread on the side to keep it filling and satisfying.

Printable Version

Main CourseAmerican

Gordon Ramsay’s Sea Bass with Sorrel Sauce Recipe

Gordon Ramsay's sea bass with sorrel has a crispy pan-seared sea bass seasoned with salt and pepper. The sorrel sauce has the flavors of sorrel leaves, rocket, butter, vinegar, and white wine. Crispy green broccoli gives a nice finish to it.

Recipe by

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Prep10 minutes
Cook25 minutes
Extra
Total35 minutes
Serves3
Calories350kcal

Ingredients

400 g Sea bass fillet
150 g Broccoli
20 g Shallots
20 g Butter
200 ml Vermouth
50 ml Cream
50 g Rocket
Salt
Pepper

Equipment

Pot
Saucepan
Knife
Chopping Tray
Bowl
Sieve
Spoon
Spatula
Platter

Method

Score the fillet skin and season it with salt and pepper. Set the saucepan over heat and drizzle in olive oil. When the oil starts to smoke, transfer the sea bass fillet to the pan, skin-side down. When the skin turns golden brown, flip the fish and sear the other side. Baste it using the oil in the pan.
Set the pot over heat and add the butter. When the butter melts, add sliced shallots. Add the vermouth when the shallots soften. Add dry white wine to balance the flavors and reduce the mixture. Add the fish stock and reduce again. Now, finish by adding cream. Bring to a boil, then strain into a bowl through a sieve.
Add shredded leaves of sorrel and rocket. Keep this sauce aside to let the flavors infuse.
Boil the broccoli for two and a half minutes in a pot. Drain the liquid and set the broccoli aside to cool.
Add broccoli in the middle of the platter. Top with a pan-seared sea bass fillet and spoon on some sorrel sauce. Serve Gordon Ramsay’s sea bass with sorrel sauce.

Recipe notes

Nutrition

per serving

350kcalCalories
11gCarbs
26gProtein
10gFat
2gFibre
5gSugar
167mgSodium

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FAQs About Gordon Ramsay’s Sea Bass with Sorrel Sauce

How do I prevent broccoli from turning mushy?

To prevent broccoli from turning mushy, just blanch it and drain it immediately. Otherwise, simply transfer it to ice-cold water to stop the cooking process.

Why does my fish stick to the pan?

The most common reasons fish sticks to the pan are that the pan isn’t hot enough or the fish is too wet. Also, don’t flip the fish too early; wait until the crust has formed.

How do I know if the sea bass is cooked?

You know it’s cooked when the flesh turns opaque while staying moist and tender. It should flake easily without being dry.

Why does my cream sauce split?

Cream sauce usually splits when you boil it too aggressively. Heat it gently over low heat rather than overheating it.

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Conclusion

Gordon Ramsay’s Sea Bass with Sorrel Sauce perfectly captures the flavor of cream, white wine, vermouth, and fish stock. The simple preparation adds depth without overpowering the sea bass. You can enjoy the recipe with flavourful sides that make it even more satisfying.

The best part is that you can customize this recipe as per your dietary preferences and enjoy it.

Made this recipe?

Leave a rating and a comment below — it helps other cooks — and pin it so you can find it again.