Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, sea bass, crispy potatoes, greens & a brown butter chive sauce. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Serve the sea bass over the crispy potatoes with the buttery beans to the side. Our crispy sea bass with wild garlic mayonnaise is perfect for a dinner party main. If you can't find wild garlic, try using fresh basil instead.
Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce is one of the most favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sea bass, crispy potatoes, greens & a brown butter chive sauce using 6 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce:
- Prepare 2 Sea Bass Fillets
- Make ready 150 g Baby Potatoes
- Get 80 g Asparagus
- Prepare 80 g Broccoli
- Prepare 15 g Chives
- Take 45 g Butter
Find more dinner for two ideas and fish recipes at Tesco Real Food. Tip: For a more filling dish, serve it with creamy mash or buttered new potatoes. See more Fish & seafood recipes. Potatoes and fish have always made a good match, this flaky tender fish with crispy potato crust is one of the best ways to serve them.
Steps to make Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce:
- Pre-heat an oven to 180°C fan and boil a kettle.
- Cut the potatoes, skin on, into quarters. Add them to a pot of boiled water, seasoned with plenty of salt. Cover and cook on a high heat for 10-15mins or until they are mostly cooked through.
- Once the potatoes are ready, drain and return to the pot, add a little bit of veg oil, cover with a lid. Shake the pot to cover the potatoes with the oil and create a rough outer texture on the potatoes. Put the potatoes on to a roasting tray and place in the oven for 15-20mins or until crispy.
- Meanwhile, prepare the fish. Pat the Sea Bass fillets dry, then season the skin with plenty of salt. Place to one side.
- Prepare the vegetables by cutting off the tough stalks and placing inside a tin foil pouch. Add salt to the pouch and 2-3tbsp of boiled water. Seal the pouch and place in the oven for 15mins.
- Heat a wide based pan on a high heat with a drizzle of olive oil and 15g of the butter. Once hot, place the Sea Bass in the pan, skin down. Cook for around 8mins or until the skin is crispy and the fish has mostly turned opache.
- Meanwhile, finely chop the chives.
- When the fish is nearly ready, turn the fish over in the pan, add the butter and chives, a cook for 2-3mins. Baste the fish with the butter and chives. This will finish cooking the fish and create your brown butter sauce.
- Serve.
Season the potatoes with salt and pepper. Place the potatoes in a small, shallow baking pan. Add in the garlic, rosemary and oil. Sea bass with potatoes and crispy savoy cabbage. Potato and Sweet Potato au Gratin with Herbs.
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