Crispy Sea Bass Filet with fresh bean salad and Kroon Edam Cheese

Serves: 4 People | Preparation time: 10 minutes - Cooking time: 10 minutes


This crunchy bean, hazelnut and Kroon Edam cheese salad is served with a citrus orange dressing. Serve with a crispy sea bass filet to create a perfect light lunch.


– 10oz French beans, trimmed

– 2oz hazelnuts

– 1 orange

– 4 tbsp olive oil

– 5oz Kroon Edam cheese, cut into small cubes

– 4 x 5oz sea bass filets

– Salt & freshly ground black pepper



1. Bring a large saucepan of lightly salted water to the boil, cook the French beans for 4 minutes, then rinse under cold water. Leave to drain.

2. Place the hazelnuts in a saucepan and lightly toast then place in a bowl with the beans and Kroon Edam cheese.

3. Zest the orange skin and add to the bowl, then squeeze the juice of ½ the orange and whisk the juice with 3 tbsp of the olive oil. Pour over the cheese and beans.

4. Season the sea bass filets with a little salt & pepper. Heat the remaining oil in a large frying pan, when starting to smoke, add the sea bass filets skin side down and cook for 2-3 minutes until the skin is crisp. Carefully flip the fish over and cook for an additional 2-3 minutes until cooked.

5. Arrange the bean salad between 4 plates and top with a sea bass filet. Serve immediately.


kroon-cheese-packshot-edam-mild-wdgCook tips

You can serve your favorite fish with this salad. Cod, haddock, sea bream or mackerel all work very well with this crunchy salad.

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