British
Gordon Ramsay Pan-Fried Sea Bass with Crushed New Potatoes
Crisp-skinned sea bass fillets pan-fried and served on lemony crushed new potatoes with olive oil and herbs. A clean, elegant Ramsay fish dish.
40 min
Total time
2
Servings
15 min
Prep
25 min
Cook
intermediatedinnerhigh-proteingluten-freepescatarian
Ingredients
2 servings
- 2 sea bass fillets, skin on, scaled
- 400 g new potatoes
- 1 lemon, zest and juice
- 45 ml extra virgin olive oil
- 15 ml olive oil (for frying)
- 25 g butter
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 1 garlic clove, crushed
- to taste sea salt
- to taste black pepper, freshly ground
Make it your way
Instructions
- Step 1.Boil the new potatoes in salted water for 12 to 15 minutes until tender, then drain.
- Step 2.Crush the warm potatoes roughly with a fork, then dress with the extra virgin olive oil, lemon zest, half the lemon juice, the herbs and seasoning. Keep warm.
- Step 3.Pat the sea bass fillets dry and season both sides. Lightly score the skin to stop it curling.
- Step 4.Heat the frying olive oil in a non-stick pan until hot. Lay the fillets in skin-side down, pressing flat with a spatula for the first 30 seconds.
- Step 5.Fry skin-side down for 3 to 4 minutes until the skin is crisp and golden and the flesh has turned opaque most of the way up.
- Step 6.Flip the fillets, add the butter and crushed garlic, and baste for 1 minute until just cooked through.
- Step 7.Squeeze over the remaining lemon juice.
- Step 8.Spoon the crushed potatoes onto warm plates and set the bass on top, skin-side up. Spoon over the pan juices and serve.
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