Sea Bass with Pea and Potato Salad

Charmaine Lu -
  • 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