Sea Bass with Lemon, Capers & Herby Potatoes

• 900gnew potatoes, halved if large
• 3 tbspolive oil
• 15gflat-leaf parsley, roughly chopped
• 15gdill, roughly chopped
• 4skin-on sea bass fillets, about 600g
• 1lemon, zested and juiced
• 2 tbspcapers, drained
• 25gbutter
• 1garlic clove, grated
• 60grocket
• Fine salt, to taste
• Black pepper, to taste

Method

1. 1Halve any large potatoes, roughly chop the parsley and dill, then zest and juice the lemon. Pat the sea bass dry with kitchen paper and season the flesh side with salt, pepper and the lemon zest.
2. 2Put the potatoes in a pan, cover with cold water and add a good pinch of salt. Bring to the boil, then cook for 15 minutes until tender to the tip of a knife.
3. 3Drain the potatoes and leave them in the colander for 3 minutes until their surfaces look dry and floury. While they steam dry, heat 2 tbsp of the olive oil in a large frying pan over a medium-high heat for 2 minutes until shimmering.
4. 4Tip the potatoes into the pan cut-side down in a single layer. Fry for 10 minutes until deeply golden at the edges, turning occasionally, then season with salt and pepper and toss through the parsley and dill.
5. 5Transfer the browned potatoes to warm plates and cover loosely. Use the same frying pan for the fish: heat the remaining 1 tbsp olive oil over a medium-high heat for 1 minute until shimmering.
6. 6Lay the sea bass in skin-side down and press each fillet gently with a fish slice for 30 seconds to keep the skin flat. Cook for 3 minutes until the skin is crisp and the flesh is opaque most of the way up the sides.
7. 7Turn the fish, then add the butter, garlic and capers. Cook for 1 minute until the butter is foaming, the capers are glossy and the fish is opaque through the centre; spoon the butter over the fillets as it cooks. Take off the heat and stir in the lemon juice.
8. 8Place a sea bass fillet diagonally across each mound of herby potatoes, spooning the lemon-caper butter around it so the capers stay visible. Arrange the rocket loosely alongside.

Per serving

kcal

457

protein

32g

fibre

5.2g

carbs

40.1g

fat

19.6g