How to Prepare Perfect Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce

Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce. 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.

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. You can have Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce using 6 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce

1. You need 2 of Sea Bass Fillets.
2. Prepare 150 g of Baby Potatoes.
3. Prepare 80 g of Asparagus.
4. You need 80 g of Broccoli.
5. It's 15 g of Chives.
6. Prepare 45 g of Butter.

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. 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, Crispy Potatoes, Greens & a Brown Butter Chive Sauce instructions

1. Pre-heat an oven to 180°C fan and boil a kettle..
2. 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..
3. 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..
4. Meanwhile, prepare the fish. Pat the Sea Bass fillets dry, then season the skin with plenty of salt. Place to one side..
5. 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..
6. 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..
7. Meanwhile, finely chop the chives..
8. 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..
9. Serve..

Sea bass with potatoes and crispy savoy cabbage. Potato and Sweet Potato au Gratin with Herbs. Remove the potatoes and garlic from the oil. Remove and drain on paper towels. To serve: Spoon the potato mixture in the center of each plate.

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