Seared Sea Bass with Salsa Verde & New Potatoes

Ingredients

• 400 g new potatoes, halved
• salt and black pepper
• 4 tbsp garlic-infused olive oil
• 2 sea bass fillets, skin on
• 30g flat-leaf parsley
• 2 tbsp capers
• 1 lemon, juiced
• 1 tsp dijon mustard
• Warm tortillas, to serve
• Quick pickled red onion, to serve
• Lime wedges, to serve
• Fresh coriander, to serve

Method

1. Bring 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. While 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. Pat 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. Lay 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. Pile the potatoes onto warm plates, lay the bass on top skin-side up, and spoon the salsa verde generously over and around. Finish with lemon wedges and a few extra parsley leaves.