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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, sea bass, crispy potatoes, greens & a brown butter chive sauce. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce. Here is how you cook it. Ingredients of Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce. Gather all of the elements and assemble the plates: green juice, potatoes, yogurt, fish and scallions.

Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to first prepare a few components. You can cook sea bass, crispy potatoes, greens & a brown butter chive sauce using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce:

1. Prepare 2 Sea Bass Fillets
2. Get 150 g Baby Potatoes
3. Get 80 g Asparagus
4. Take 80 g Broccoli
5. Take 15 g Chives
6. Make ready 45 g Butter

Remove from the oven and cool the potatoes completely in the oil. Remove the potatoes and garlic from. Serve the potato crusted fish with lemon sauce and your favorite vegetables. This recipe for pan-seared sea bass will show you how to cook sea bass fillets in a skillet.

Steps to make Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce:

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.

Serve the potato crusted fish with lemon sauce and your favorite vegetables. This recipe for pan-seared sea bass will show you how to cook sea bass fillets in a skillet. It will also give a simple recipe for a buttery lemon, herb and garlic sauce to accompany the crispy fish. I use the same method here to cook the fillets as I would also use for mackerel, as it gives the fish a nice crispy finish, which I like. Whilst the potatoes are cooking wash the samphire and boil or steam them for a couple of minutes until tender - they cook very quickly.

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