Recipe: Tasty Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce

Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce. Serve the sea bass over the crispy potatoes with the buttery beans to the side. Our crispy sea bass with wild garlic mayonnaise is perfect for a dinner party main. If you can't find wild garlic, try using fresh basil instead.

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Place the broccoli in a pan and pour over the not-quite boiling water. Place the crispy fish on a clean plate and drizzle with a little sesame oil and reduced salt soy sauce. Scoop the rice into a warmed serving bowl. You can have Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce using 6 components as well as 9 steps. Right here is how you attain.

Ingredients of Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce

1. Guidelines. 2 of Sea Bass Fillets.
2. Step by step. 150 g of Baby Potatoes.
3. Directions. 80 g of Asparagus.
4. Instructions. 80 g of Broccoli.
5. Guidelines. 15 g of Chives.
6. Step by step. 45 g of Butter.

Remove the potatoes and garlic from the oil. Remove and drain on paper towels. To serve: Spoon the potato mixture in the center of each plate. This light summer recipe matches sea bass with greens and a velvety cider butter.

How to Process To Make Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce

1. Pre-heat an oven to 180°C fan and boil a kettle..
2. Cut the potatoes, skin on, into quarters. Add them to a pot of boiled water, seasoned with plenty of salt. Cover and cook on a high heat for 10-15mins or until they are mostly cooked through..
3. Once the potatoes are ready, drain and return to the pot, add a little bit of veg oil, cover with a lid. Shake the pot to cover the potatoes with the oil and create a rough outer texture on the potatoes. Put the potatoes on to a roasting tray and place in the oven for 15-20mins or until crispy..
4. Meanwhile, prepare the fish. Pat the Sea Bass fillets dry, then season the skin with plenty of salt. Place to one side..
5. Prepare the vegetables by cutting off the tough stalks and placing inside a tin foil pouch. Add salt to the pouch and 2-3tbsp of boiled water. Seal the pouch and place in the oven for 15mins..
6. Heat a wide based pan on a high heat with a drizzle of olive oil and 15g of the butter. Once hot, place the Sea Bass in the pan, skin down. Cook for around 8mins or until the skin is crispy and the fish has mostly turned opache..
7. Meanwhile, finely chop the chives..
8. When the fish is nearly ready, turn the fish over in the pan, add the butter and chives, a cook for 2-3mins. Baste the fish with the butter and chives. This will finish cooking the fish and create your brown butter sauce..
9. Serve..

Find more dinner for two ideas and fish recipes at Tesco Real Food. Tip: For a more filling dish, serve it with creamy mash or buttered new potatoes. See more Fish & seafood recipes. Chilean Sea Bass will be for special occasions. I almost forgot what ever you do please do not leave out the last step with a good quality EVOO it makes a world of difference.

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