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






  • 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





  • 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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How To Make Porridge; Popular and Easy Recipe


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Let’s learn how to make porridge using the recipe, then experiment with some tasty toppings. Try coconut and dried fruit, decadent chocolate and nut or simple berry and banana. The recipe requires less than 30 minutes preparation time, 10 minutes cooking time, and serves 1.



  • 50g/1¾oz porridge oats
  • 200ml/7fl oz. whole goat milk


For the chocolate and nut porridge

  • 1 heaped tsp cocoa powder
  • caster sugar, to taste
  • handful chopped nuts, such as walnuts, hazelnuts or pecans
  • 1 tsp grated dark chocolate


For the coconut and dried fruit porridge

  • 2 tsp dried cranberries
  • 2 tsp chopped dried apricots
  • 1 tsp coconut flakes or desiccated coconut


For the berry and banana porridge

  • ½ banana, sliced
  • handful berries, such as blueberries, raspberries or strawberries
  • ½ tsp runny honey (optional)





  • Tip the oats into a small saucepan with the milk and 100ml/3½fl oz. water. Slowly bring to the boil, stirring. Reduce the heat and simmer for 5–10 minutes, until thick and creamy, stirring regularly to prevent the oats from sticking to the bottom of the pan.


  • If you are making the chocolate and nut porridge, stir the cocoa and sugar (if using) into the porridge as soon as it is cooked.


  • Remove from the heat, cover with a lid and leave to stand for 3–5 minutes. Add your desired toppings and serve.




*Recipe Tips:


To make the porridge vegan, replace the milk with a milk alternative, such as oat, almond or coconut milk.


To make the porridge gluten-free, use gluten-free oats instead.


Porridge topping options are endless. You can try adding grated apple or pear, cinnamon, a dollop of Greek yoghurt, nut butter or syrup.


Oats vary wildly in their cooking time, and the quantity of liquid used to cook them. The recipe uses porridge oats and not quick cook/instant porridge.