Sea bass is a delicate flavoured fish and needs to be cooked carefully to get the skin crispy, crushed potatoes and salsa verde make a great accompaniment.Serves
2 sea bass fillets, skin on
4-6 new potatoes
Broccolli or similar vegetables
2 Spring onions, finely sliced
small nob of butter
Small tomatoes on the vine (optional)
2 cloves of garlic
For the Salsa Verde
1 garlic clove
1 shallot, finely chopped
1 lemon, zested and juiced
2 tbsp capers, rinsed and drained, chopped if large
a bunch parsley
a bunch basil
First cut the new potatoes and put them in salted water to boil, this should take about 20 mins.
In the meantime make the salsa verde by simply adding all the ingredients into a small blender and adding olive oil until it reaches a consistency and flavour you like by seasoning.
The mixture should be like a thick mayonnaise but with more texture. If you don’t have a blender then you can use a pestle and mortar.
When the potatoes are ready mix through the spring onion and butter and gently crush with a masher, you want them to be broken up but not mashed.
Next cook whatever vegetables you have chosen as a side, this could be broccoli, carrot, asparagus etc.
Keep everything warm while you cook the fish. first salt on both sides, place in a pan with olive oil, skin side down on a medium heat. depending on the thickness of the fillet your fish will take about 4-6 minutes on the skin side then carefully flip over and finish off for a couple of minutes on the other side.
The dish is now ready to serve, if you want to serve with tomatoes then prepare them ahead of time by coating in garlic,, olive oil and salt before roasting for about 30 mins at around 180 c