Sea bass with capers, lemon and crushed new potatoes

Name: Sea bass with capers, lemon and crushed new potatoes
Total time: 35 min
Cuisine: Italian
Ingredients: 2 sea bass fillets, skin on, about 140 g each; 400g new potatoes; 2 tbsp olive oil; 1 tbsp capers, drained; 1 lemon, zested and juiced; 2 tbsp fresh parsley, chopped; 1 garlic clove, crushed; 100g green beans

Crisp skinned sea bass with lemony crushed potatoes and a sharp caper dressing.

Time35 min
LevelMedium
Costabout £5.75 a head

2 servings

Ingredients

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2sea bass filletsskin on, about 140 g each
400 gnew potatoes
2 tbspolive oil
1 tbspcapersdrained
1lemonzested and juiced
2 tbspfresh parsleychopped
1garlic clovecrushed
100 ggreen beans

Method

1
Boil the potatoes for 15 minutes until tender, adding the green beans for the last 4 minutes. Drain.
15 min
2
Lightly crush the potatoes with a fork. Stir in half the oil, the lemon zest, garlic and parsley. Season.
3
Pat the fish skin very dry and season. Heat the rest of the oil in a non stick pan over a medium high heat.
4
Lay the fish in skin side down and press for 20 seconds so it stays flat. Cook for 4 minutes without moving it until the skin is crisp.
4 min
5
Flip and cook for 1 minute. Add the capers and lemon juice to the pan.
6
Serve the fish on the potatoes and beans with the caper juices spooned over.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.