Sea Bass with Pea and Potato Salad

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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