Sautéed yams & pan-fried sea bass

Raymond Blanc was the inspiration for these sautéed yams – I like watching his food shows; he’s been in the UK for over 40 years and his French accent is still as strong as ever, I love it. He’s also apparently self taught – very inspiring.

As we are always looking for ways to showcase creative expressions of Nigerian cuisine, while he was talking about the beauty of sautéed potatoes, I was thinking yam & fish!!!

Sautéed yams & pan-fried sea bass Recipe


  • Yams (cubed)
  • Sunflower oil
  • Parsley
  • Garlic
  • Onions
  • Sea bass
  • Butter



  1. Heat the oil in a frying pan. Add the yams and fry for 5-6 minutes
  2. Add onions, garlic and parsley to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through. Season with sea salt.
  3. Season the fish with a little salt and pepper just before cooking.
  4. Heat the frying pan until very hot, then add 2 tbsp oil.
  5. Lay the fish fillets in the pan, skin-side down.
  6. Reduce the heat to medium, then leave the fish to cook for 4-5 mins.
  7. Flip the fillets over, then fry on the flesh side for about 2 mins until just done.


Serve fish with yam and enjoy



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