Sea bass with potato rosti and cherry tomato salad recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Root vegetables
- Potato side dishes
- Potato cakes
Often referred to as the king of the sea, we are lucky enough to have some of the best sea bass in the world just off the shores of Lancashire. With its creamy white flesh, the fish is delicious just simply cooked.
26 people made this
- 2 large baking potatoes
- 1 pinch salt and pepper
- oil for frying
- 20 cherry tomatoes, cut into quarters
- 3 limes, zested and juiced
- 1 tablespoon chopped coriander
- 4 (150g) sea bass fillets
- salt and pepper to taste
- 4 tablespoons olive oil
- 1 knob butter
- 1/2 ripe avocado, cut into small cubes
- lime wedges for serving
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Boil the potatoes in their jackets for exactly 7 minutes, leave to cool a little, then peel.
- Grate the potatoes coarsely and season with salt and pepper.
- Mould the potatoes into ‘rostis’, chill for 20 minutes, then fry over a medium heat for 4 minutes on each side until crisp and golden brown.
- Drain the potatoes on kitchen paper.
- For the salad simply combine the cherry tomatoes, lime zest and juice and coriander.
- Fish – season well with salt and pepper and fry in the oil for a couple of minutes, skin side down. Flip them over, add a knob of butter and baste for 2 minutes.
- Add the avocado to the salad just before serving. Serve the dish by sitting a piece of sea bass on top of a rosti and spoon over some refreshing salad. Garnish with lime wedges and coriander leaves.
Serve with Jacob's Creek Reserve Adelaide Hills Chardonnay.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
This was so easy to make and the tomato and lime salad was DIVINE! It was so flavoursome and light. Not heavy on the stomach at all! I will be making this again!-13 Oct 2014