Seabass with seaweed, and oyster smashed potatoes

Seabass is a fish with a subtle taste yet one that is very easy to cook. This recipe combines simple preparation and originality thanks to the salinity of the oysters, and the flavors are brought out by the minerality of the Chablis. 

List of ingredients

Serves 4

4 seabass filets weighing around 140g each
4 pinches of dried wakame or nori seaweed flakes
4 Pacific oysters
600 g waxy potatoes (Charlotte for example)
110 g butter
50 ml olive oil
1 lemon
1 tbsp. chopped chives
Salt and pepper

Difficulty :
  • 3 sur 4
  • 3 sur 4

Sommelier’s tip


A dish that takes you back in time to the Jurassic era. The legendary minerality of a Chablis is in perfect harmony with the marine notes of the seaweed and delicately flavored fish. Saline notes from the terroir makes for a pleasing pairing with this dish that is very sophisticated yet easy to prepare.


Cook the potatoes with their skins in boiling salted water.
Season the fish with pepper and a little of the seaweed flakes. Set aside.
Squeeze the lemon.
Open the oysters and chop the flesh finely. Heat them gently in a pan and then whisk in 50g butter, keeping on whisking while you add the olive oil and lemon juice.
Peel the cooked potatoes and then crush with a fork, adding the remaining 60g butter and the chives.
Steam the fish uncovered in a basket over a pan of boiling water, for example, for 5-7 minutes until the flesh turns translucent throughout.

Arrange the potato in a shallow bowl, place the fish on top and add the oyster sauce.

Seabass with seaweed, and oyster smashed potatoes and Chablis

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