Ingredients
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350g PotatoesSmall new potatoes
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2 Sea Bass Fillets
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pinch of Cayenne pepper
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1 tsp Sunflower or vegetable oil
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85g Samphirewell washed
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25g Unsalted butter
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15g ShallotFinely chopped
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4 tbsp White wine
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1 sprig Tarragonchopped
Directions
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
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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
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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
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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
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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
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Place the samphire onto the plate then put the fish on top and drizzle with lemon. |