Crispy Skin Sea Bass with Samphire and Crushed Potatoes

• 800 gnew potatoes, scrubbed
• 30 gunsalted butter
• 2 tbspextra virgin olive oil
• 1lemon, zested and halved
• 2garlic cloves, finely grated
• 4sea bass fillets, skin on, pin-boned
• 2 tbspolive oil
• 200 gsamphire, rinsed well
• 20 gunsalted butter
• 2shallots, finely sliced
• 75 mldry white wine
• 2 tbspcapers, drained
• Fine salt and black pepper
• a small bunch of fresh dill, fronds picked (optional)
• 1 tbspolive oil (optional)
• 1lemon, cut into wedges (optional)
• 1pinch flaky sea salt (optional)
• 4portions crusty white bread (optional)

Method

1. 1Put the new potatoes in a large saucepan, cover with cold salted water and bring to the boil. Cook for 18–20 minutes until tender when pierced easily with a knife, then drain well.
2. 2Return the potatoes to the pan and add 30 g butter, extra virgin olive oil, lemon zest and grated garlic. Crush roughly with a fork; you want texture, not a smooth mash; then season generously with salt and pepper and keep warm over a very low heat.
3. 3While the potatoes cook, place a large non-stick frying pan over a medium heat and melt the remaining 20 g butter for the samphire. Once foaming, add the shallots and cook for 4–5 minutes until softened and translucent.
4. 4Add the samphire and capers to the shallots, pour in the white wine and cook for 3–4 minutes until the samphire is tender and the wine has reduced by half. Taste before seasoning; samphire is naturally salty. Remove from the heat and keep warm.
5. 5Pat the sea bass fillets completely dry with kitchen paper; this is essential for crispy skin. Score the skin lightly with a sharp knife two or three times and season with salt and pepper.
6. 6Heat the olive oil in a clean non-stick frying pan over a high heat until shimmering. Lay the fillets skin-side down, pressing each one gently with a spatula for the first 30 seconds to stop them curling.
7. 7Cook skin-side down for 4–5 minutes until the skin is deeply golden and crisp and the flesh has turned opaque almost all the way through, then flip and cook for 30 seconds more until just cooked through. Remove from the heat.
8. 8Spoon the crushed potatoes onto warmed plates, top with the samphire and capers, then lay the sea bass skin-side up on top.
9. 9Finish with juice squeezed from the halved main lemon. Add the optional dill, flaky salt and tablespoon of finishing olive oil only if using; taste first because the samphire and capers are already salty.

Per serving

kcal

548

protein

32.2g

fibre

5.9g

carbs

40.7g

fat

28.1g