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Kelly Stretton

Chef Kelly was classically trained at the Leith’s School of Food and Wine in London. Since qualifying as a chef, she has worked in the private sector in the South of France making the most of local markets and the artisanal way of cooking, slowing it down and appreciating the food and how its prepared. She successfully run a Pop Up Restaurant: Farm to City Kitchen, based in Manchester’s most luxurious co-working space, TheBeehive Lofts. Creating daily changing menus which provided one dish, two different ways, one for the carnivores and one for herbivores.

She now takes both flavour and nutrient content as paramount to inspire her in the kitchen, creating recipes with performance and wellbeing in mind, delving into dietary requirements and alternatives to create recipes and menu plans that both nourish our minds and bodies to enable us to perform at our best, everyday, whilst tasting absolutely delicious.

Video Description

In this masterclass series, Chef Kelly is here to help you with your dinner parties, as her series is all about elevated home cooking. 

 With original recipes and expert tips to help you through, this is the perfect way to impress your guests.

In this episode of Ultimate Supper Club, Chef Kelly Stretton makes pan fried seabass! Colourful and flavourful, this dish tastes as good as it looks. 


2 fillets of seabass

500g Maris Piper potatoes

15 - 20 cherry tomatoes

50g feta

50g cream cheese

Sprigs of rosemary

2 cloves of garlic

A small bunch of parsley

Olive oil


Preheat oven to 180°C.

Prep potatoes - peel and cut into even bite sized pieces.

In a roasting tin, add a good glug of olive oil.

Crush the garlic (leaving ​1⁄4 of it aside for the dressing) and mix through the oil.

Add the potatoes and then pull at the rosemary so that you can sprinkle all the leaves over your potatoes.

Add some salt to season then place in the oven for 20 minutes.

Add the feta and cream cheese to a bowl and whip vigorously to allow the cheese to become creamy and light. Cover and set aside for plating.

Take the potatoes out of the oven, move them around and turn them over where needed to create lovely crispy edges all over.

Make a space on one side of the potatoes and add the tomatoes to the tray. Then place the tray back into the over for a further 20 minutes.

Chop parsley finely and put into a small bowl to mix in the left over crushed garlic and cover with 1 - 2 tablespoons of olive oil.

Heat your frying pan over a high heat. Add a dash of oil to the pain and wait until it gets hot.

Season the fish with salt and add it to the pan skin side down (you should hear a satisfying sizzle).

Fry on the skin side for 2 - 3 minutes depending on the thickness of the fillet. Carefully flip the fish onto the flesh side for one minute then take off the heat to finish in the warm pan while you plate.

Using a tablespoon, spoon half the cheese mixture into the centre of your plate and flatten it into a small circle.

Surround this with your crispy potatoes and roasted tomatoes. Place your fillet over the top and then spoon the parsley oil over the fish, allowing it to flow freely over the potatoes.

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