Pan Fried Sea Bass with Crushed Jersey Royals and Minted Courgettes
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Feeds 1 - 2 people 
Prep time 10m
Cook time 30m
Description
Sea bass is delicious in its simplest form – seasoned and pan-fried in butter and thyme. Served with spring sides of minted mini courgettes and crushed Jersey Royal potatoes with chives, this meal is easy to make and so tasty! The crispy skin gives a beautiful finish and can be garnished with micro herbs, such as sea purslane.
- 1 Sea bass, filleted
- 200g Baby courgettes
- 100g Chives
- 1 Lemon
- Bunch Mint
- 500g Jersey royals
- Glug Olive oil
- Knob Butter
- Bring a pan of water to the boil, season heavily with salt and boil the Jersey Royal potatoes. Whilst this is boiling, chop mint leaves.
- Drain, and using the same pan melt butter and add a little chopped mint. Add the Jersey Royals back to the pan and crush with the back of a fork.
- Chop chives and add them to the potatoes, as well as a drizzle of olive oil. Season with salt and pepper and set aside.
- Slice the baby courgettes into 1cm thick pieces, try and make sure that they are cut to similar sizes so they all cook equally and crisp up.
- Get the pan really hot with a good glug of olive oil, add the baby courgettes and toss, making sure that they brown and fry, rather than boil.
- Season the fish well with salt. Cook the fish skin side down in a hot pan with olive oil, then finish cooking on the other side when the skin has crisped.
- Add butter and thyme to the pan, making sure that the butter doesn’t burn, and then baste the fish, flipping back over to make sure it's cooked on both sides.
- The plate is now ready to serve – place the crushed new potatoes – lay sea bass on top, with crispy skin side up, and place baby courgettes next to the fish. Finish off the plate by adding a large slice of lemon so that your dinner guest can drizzle this on the fish. Additionally, micro-herbs and sea herbs, such as sea purslane, can be sprinkled on top of the dish to garnish further. Enjoy!
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