Seared Sea Bass with Salsa Verde & New Potatoes

• 400 gnew potatoes, halved
• Fine salt, to taste
• 4 tbspgarlic-infused olive oil
• 2skin-on sea bass fillets, about 150 g each
• 30 gflat-leaf parsley
• 2 tbspcapers
• 30 mllemon juice
• 1 tspdijon mustard
• 1lime, cut into wedges (optional)
• Black pepper, to taste

Method

1. 1Bring a pan of well-salted water to the boil. Add the halved new potatoes and cook until a knife slides through cleanly, about 15 minutes. Drain and keep warm.
2. 2While the potatoes cook, make the salsa verde. Blitz the parsley, capers, lemon juice, dijon and 3 tbsp of the garlic-infused olive oil in a small processor until you have a loose, green sauce with a bit of texture. Season to taste; it should be sharp, salty and bright.
3. 3Pat the sea bass fillets thoroughly dry with kitchen paper, then season the skin generously with salt. Heat the remaining 1 tbsp garlic oil in a non-stick pan over a high heat until shimmering.
4. 4Lay the fillets in skin-side down, pressing gently for the first few seconds so they don't curl. Cook undisturbed for 3 minutes, until the skin is deeply golden and crisp and the flesh has turned opaque most of the way up the sides. Flip and cook for 1 minute more.
5. 5Divide the warm boiled potatoes between two plates and lay the fish on top, skin-side up. Spoon the salsa verde around the fish so most of the skin stays crisp. Add the optional lime wedges if using.

Per serving

kcal

543

protein

31.4g

fibre

4.5g

carbs

34.9g

fat

31.9g