Sea Bass with Swiss Chard

Charmaine Lu -
  • 3 tbsp olive oil
  • 2 sea bass fillets
  • 2 tbsp flour
  • 2 tbsp lemon juice
  • 100ml milk
  • 2 tbsp capers
  • 2 tbsp chopped dill
  • For the Chard
  • 2 potatoes, chopped
  • 2 tbsp olive oil
  • 1 chopped onion
  • 5 Swiss chard leaves, shredded
  • Pop the potatoes in a pan of salted water to boil for 10 mins, then drain and crush lightly with a fork. Heat a small frying pan with 2 tbsp of oil, then fry the onion for 5 mins to soften and add the Swiss chard. Mix in the crushed potatoes, season well and cook until the chard has wilted. Set aside and keep warm.
  • Meanwhile, heat 3 tbsp of oil in a frying pan. Dust the fish fillets with seasoned flour, and add to the pan skin-side down. Cook for 3 mins, then flip over, sprinkle with lemon juice and cook for 3 mins more. Pour in the milk, capers and dill, cook for 2 mins, then remove the fish from the pan. Serve with the potatoes and chard, and a drizzle of the capers, dill and milk from the pan.
25 mins
2 serving