Pan Fried Sea Bass with Crushed Potatoes and a Caper and Red Onion Dressing - serves 4 - cook and prep in 17mins.

 

If you are looking to impress but have little time to prepare then this is the dish for you.

 

4 Skin on Sea Bass Fillets

500g Small Potatoes

4 Spring Onions

200g Trimmed French Beans

3 tbsp Capers

1 Small Red Onion

Zest and Juice of 2 Lemons

3 tbsp Extra Virgin Olive Oil

2 tbsp Tepid Water

Handful of Fresh Parsley

2tbsp Olive Oil

25g Butter

 

Take your fish out of the fridge about 30 mins before you cook to get it to the right temperature.

 

Put a large pan of water on the boil. Wash your potatoes and half if necessary and plop into the hot water with a little salt. Boil for 15min while you make your dressing and prepare your fish.

 

Finely chop your red onion and capers and pop in a jam jar if you have one - this makes it easy to mix the ingredients but it's not essential. Otherwise put it all into a bowl and whisk. Zest and juice the lemons into the jar - add the oil and water and a good pinch of salt and a grind of pepper. Pop the lid on and shake vigourously. Leave to sit for a few mins so the flavours come together.

 

After your potatoes have boiled for 10 mins - get your fish on. Heat a large frying pan. Season the fish on both sides with salt and pepper. Add 1tbsp olive oil to the pan and when it's good and hot place in your fish - skin side down. Try to lightly push each fillet nice and flat so it gets a good colour and doesn't curl. Cook for 3 mins without moving your fish or shaking the pan.

 

Boil your French beans for 3 mins until nice and tender.

 

Now turn your fish and cook for 1 minute on the other side before adding the butter. It will melt quickly and go slightly brown. Using a spoon - drizzle this lovely brown butter over the fish skin and you are ready to serve. Leave in the pan for a minute while you finish your potatoes.

 

Drain your potatoes and pour 1tbsp of olive oil in to the saucepan. Throw in the chopped spring onions with a sprinkle of salt and cook for a few second before returning the potatoes to the pan - mixing well and crushing them lightly with a masher. Sprinkle over the parsley and serve.

 

Place the potatoes on the plate and top with the fish - skin side up. Spoon over a little of the pan juices. Give your dressing another good shake and spoon evenly over each fillet and a little extra drizzled around the plate. Serve with the beans and tuck in!