Sea Bass with Pea and Potato Salad
Sea Bass with Pea and Potato Salad



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box