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Ingredients

Adjust Servings:
350g Potatoes Small new potatoes
2 Sea Bass Fillets
pinch of Cayenne pepper
1 tsp Sunflower or vegetable oil
85g Samphire well washed
25g Unsalted butter
15g Shallot Finely chopped
4 tbsp White wine
1 sprig Tarragon chopped

Nutritional information

33g
Protein
1.9g
Salt
29g
Carbs
31g
Fat

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Sea Bass with Samphire

Sea Bass with Samphire

Real seafood freshness

A light buttery fish with salty crunch samphire on top

Ingredients

Directions

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This Mediterranean fish dish is a gorgeous dish that is light with a fresh  lemon zing. This light delicate sea bass sits on a bed of buttery new potatoes topped with a crunch of salty fresh samphire, perfect dish to feast upon in spring – add some shellfish and you’re in for a feast. This recipe originally suggests sea trout but I used sea bass. The recipe should work with most white fish.

https://www.bbcgoodfood.com/recipes/sea-trout-samphire-potted-shrimp-lemon

 

Steps

1
Done

Steam the potatoes for 15-20mins, either using steamer basket or a simple metal colander over a pan of boiling water, with the lid on top.

2
Done

Slash the fish skin a few times, then season generously and sprinkle with cayenne. Put a heavy-based frying pan over a medium heat, adding oil once pan is hot. Cook the fish, skin-side down, for 6 mins, until the skin is golden and crisp. Avoid the urge to move it about.

3
Done

Season the fish on the upper side, then carefully turn the fillets using a fish slice or spatula. Cook for 2 mins more until the fish has changed from dark to pale pink all over, with a little blush remaining in the thickest part.

4
Done

Scatter the samphire over the cooked potatoes, return the lid and steam for 2-3 mins until just tender with still a crunch.

5
Done

Place the samphire onto the plate then put the fish on top and drizzle with lemon.

Recipe Reviews

Average Rating:
(5)
Total Reviews: 1
Hannah Jackson

Fish and samphire, whats not to like. Delicate fish that just flakes apart on your plate with the salty samphire and a squeeze of lemon to untie the ingredients together. Fantastically light dinner or lunch which doesn't leave you too full

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