Pan-Fried Sea Bass Fillet With White Crab Salad - Great British Chefs

Ingredients

• 4 sea bass fillets, pin-boned, each weighing around 120g
• 20g of butter
• lemon juice
• 100g of brown crab meat
• 100g of mayonnaise
• salt
• black pepper
• 200g of white crab meat, picked
• olive oil
• 50ml of groundnut oil
• 50ml of olive oil
• 1 lemon
• 1 handful of mint leaves, finely sliced
• 1 avocado, de-stoned and cubed
• 2 pink radishes, thinly sliced