Hey everyone, it is Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, sea bass, crispy potatoes, greens & a brown butter chive sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Crispy-Skinned Sea Bass Do ahead - Allow the sea bass to sit uncovered, skin-side up in the fridge for about an hour before cooking to dry out. Heat a stainless-steel pan over medium heat. Add enough oil to just coat the bottom of the pan.
Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce is something which I have loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have sea bass, crispy potatoes, greens & a brown butter chive sauce using 6 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce:
- Make ready 2 Sea Bass Fillets
- Take 150 g Baby Potatoes
- Take 80 g Asparagus
- Prepare 80 g Broccoli
- Prepare 15 g Chives
- Get 45 g Butter
MASH: Carefully tip the sweet potatoes on top of the mango chutney mixture and use a knife or masher to chop and mash everything together, including the skins. When crisp you remove it from the pan and leave the fat in the pan to cook the fish in. The crisp skin and delicious oils associated with this method of cooking sea bass are brilliantly offset by acidic ingredients such as lemons or white wine, for example, Pierre Koffman's Pan-fried sea bass with broccoli purée and citrus sauce and Simon Hulstone's Sea bass with prawn tortellini, fennel purée and white wine sauce. Arrange the potato and pepper slices on a large non-stick baking tray.
Instructions 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.
Gather all of the elements and assemble the plates: green juice, potatoes, yogurt, fish and scallions. Go all Picasso on that plate and make it pretty. This is a deliciously easy, Italian-style, baked fish dish. Sea bass is served on a bed of roasted potatoes with garlic, rosemary, cherry tomatoes and olives. If it starts to become dry while cooking, add a few drops of white wine.
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