Pan Fried Sea Bass with Crushed Jersey Royals and Minted Courgettes

Name: Pan Fried Sea Bass with Crushed Jersey Royals and Minted Courgettes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 - 2
Ingredients: 1 Sea bass filleted; 200g Baby courgettes; 100g Chives; 1 Lemon; Bunch Mint; 500g Jersey royals; Glug Olive oil; Knob of Butter

Drogo

Servings

1 - 2

Prep Time

10 minutes

Cook Time

30 minutes

Pan fried sea bass is delicious in its simplest form, seasoned and cooked in butter with fragrant thyme until the skin is beautifully crisp and golden. Served with crushed Jersey Royals tossed with fresh chives and delicate minted courgettes, this sea bass with crushed potatoes recipe makes an easy yet impressive seasonal meal.

The combination of crispy-skinned sea bass, buttery crushed potatoes and fresh courgettes is simple, light and full of flavour. The sea bass and courgette pairing works particularly well with the sweet, earthy flavour of Jersey Royals, while a garnish of fresh micro herbs, such as sea purslane, adds a delicate finishing touch.

Ingredients

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1 Sea bass filleted
200g Baby courgettes
100g Chives
1 Lemon
Bunch Mint
500g Jersey royals
Glug Olive oil
Knob of Butter

Directions

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Step 1, 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.
Step 2, 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.
Step 3, Chop chives and add them to the potatoes, as well as a drizzle of olive oil. Season with salt and pepper and set aside.
Step 4, 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.
Step 5, 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.
Step 6, 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.
Step 7, 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.
Step 8, 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!