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Pan-fried sea bass with pea and potato salad recipe

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Pan-fried sea bass with pea and potato salad recipe

51 ratings

Pan-frying fish fillets, such as sea bass, is perfect for midweek cooking and, what's more, this fish and potato supper is ready in less than 30 minutes. The vibrant smashed pea and potato salad makes a flavour-packed side to the simple fish. See method

Ingredients

150g mangetout, trimmed and shredded lengthways
600g Charlotte potatoes, scrubbed and roughly chopped
250g frozen peas
25g butter
4 sea bass fillets
1 tbsp sunflower oil
5g fresh tarragon, leaves roughly chopped
25g watercress
1 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil

If you don't have sea bass, try using another white fish

Each serving contains

Energy
1880kj
448kcal 22%
Fat
23g 33%
Saturates
7g 33%
Sugars
7g 8%
Salt
1.1g 18%

of the reference intake
Carbohydrate 35.9g Protein 25.7g Fibre 7g

Method

Put the mangetout in a heatproof bowl and cover with boiling water. Leave to stand for 1 min, then drain and rinse under cold running water. Shake off the excess water, dry with kitchen paper and set aside.
Put the potatoes in a saucepan and cover with cold water. Cover, bring to the boil and cook for 8-10 mins until tender. Add the peas for the last 2 mins of cooking. Drain well; return to the pan.
Add the butter to the potatoes and peas, then crush gently with a fork; re-cover to keep warm.
Rinse the sea bass and pat dry with kitchen paper. Brush a large frying pan with a little sunflower oil and heat over a medium-high heat. Add the fish, skin-side down, and cook for 3 mins. Reduce the heat to low, brush the top of the fillets with the remaining sunflower oil, turn over and cook for 2 mins until just cooked through. You may need to cook in 2 batches.
Toss the tarragon with the watercress, mangetout, vinegar and half the olive oil; season. Pile the crushed potato mix onto a warm serving plate, top with the fish, then the watercress salad. Drizzle with the remaining oil and serve immediately.

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