Sea Bass gets a fresh, spring treatment in this easy recipe – Popular and Easy Gourmet Recipes

 

 

 

Sea bass with new potatoes cooked in milk and watercress salsa.

 

The recipe requires less than 30 mins preparation time, 10 to 30 minutes cooking time, and Serves 2

 

 

 

Ingredients:

  

  • 2 x 150–200g/5½–7oz sea bass fillets
  • olive oil, for frying
  • knob of butter
  • squeeze lemon juice
  • salt and freshly ground black pepper

For the watercress salsa

  • 100g/3½oz watercress, torn into leaves
  • 1 tbsp baby capers
  • handful flatleaf parsley leaves
  • small bunch dill, roughly chopped
  • 6 anchovy fillets, drained
  • 1 garlic clove, roughly chopped
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 4–8 tbsp olive oil

For the new potatoes in milk

  • 50g/1¾oz unsalted butter, softened
  • 1kg/2lb 4oz new potatoes, scrubbed
  • 500ml/18fl oz goats milk
  • 2 bay leaves
  • ½ fennel bulb

 

 

Directions:

 

  • Blend the salsa ingredients together in a food processor until roughly chopped, then set aside.

 

  • To make the potatoes in milk, spread the butter onto the base of a wide, heavy-bottomed saucepan. Put in the potatoes, season well and cover with the milk. Add the bay leaves and fennel. Cut a circle of baking paper the size of your pan and place it on the milk. Cook over a medium heat for 20 minutes. Remove the paper and turn up the heat until the milk has reduced and the potatoes have slightly caramelized. Set aside to rest.

 

  • Meanwhile, to cook the fish, heat a dash of oil in a frying pan over a medium heat. Lightly score the fish skin and season with salt. Fry the fish skin-side down for 3–4 minutes. Turn the fish over and cook flesh-side down for 2 minutes, or until cooked through. Add a knob of butter and a squeeze of lemon.

 

  • Divide the fish between two plates, drizzle with the salsa and serve with the potatoes.

 

 

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