![Sea Bass with Pea and Potato Salad](/content/images/2023/06/Depositphotos_94827158_XL.jpg)
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![Sea Bass with Pea and Potato Salad](/content/images/2023/06/Depositphotos_94827158_XL.jpg)
Ingredients
Method
- 150g mangetout, shredded and blanched
- 600g charlotte potatoes, chopped
- 250g peas
- 25g butter
- 4 sea bass or bream fillets
- 1 tbsp oil
- 5g chopped tarragon
- 25g watercress
- 1 tbsp balsamic vinegar
- 2 tbsp olive oil
- Boil the potatoes for 10 mins, and add the peas for the final 2 minutes. Drain and return to the pan with the butter. Crush with a fork, and set aside. Fry the fish fillets in the oil for 3 mins, skin-side down. Flip and cook for 2 mins more, or until just cooked through.
- Toss together the watercress, tarragon, mangetout, vinegar and half the olive oil. Season well. Pile the potato mixture onto serving plates, and top each with a fish fillet and the watercress salad. Drizzle with more olive oil and serve.
15 mins
4 serving
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