LFHW Pan-Fried Sea Bass, Creamed Potatoes, Spring Onions and Chilli | Love Food Hate Waste Wales

Pan-Fried Sea Bass, Creamed Potatoes, Spring Onions and Chilli

Brian Maule: Chef

A delicious, quick and easy recipe for sea bass which is good for using up leftover single cream and lemon.

4 medium potatoes – use a variety suitable for mashing
50g unsalted butter
A dash of single cream
4 sea bass fillets
1 tablespoon olive oil
Black pepper (freshly ground)
Lemon juice
4 spring onions, finely sliced
1 red chilli, finely chopped (remove the seeds)
Plain flour for dusting
Peel the potatoes and cut them in half, then boil in salted water until tender (approx 25 minutes). Drain and then mash the potatoes, adding about half the butter and a dash of cream, a little at a time. Season with salt and pepper and keep mashing until the potatoes are light and fluffy.
Whilst the potatoes are cooking, lightly flour the skin side of the sea bass fillets and season them with salt and pepper. Heat a frying pan, add a knob of butter and once it has melted in the pan and started to sizzle, add the sea bass skin side down. Cook for 2 - 3 minutes until golden brown. Turn the sea bass over and cook for a further 3 minutes. Remove the sea bass from the pan and keep warm.
Add the olive oil, lemon juice, spring onions and chilli to the pan that your fish was in and cook for about 1 minute, stirring all the time. Take care not to overheat the pan.
To serve, spoon the creamed mashed potato onto the centre of 4 plates. Sit a fillet of sea bass on top of the potatoes and drizzle the chilli and spring onion mix all around.