Pan-Fried Sea Bass with Jersey Royals and Watercress Salsa Verde

Pan-fry sea bass fillets and serve with boiled Jersey Royal potatoes and a fresh, puréed watercress salsa verde.

Healthy Fish Seafood Main Course Low Carb

Estimated Nutrition

Calories

546.3

kcal / serving

2185.2 kcal total

Carbs

16.5g

per serving

65.8 g total

Fat

43g

per serving

172.1 g total

Protein

26.4g

per serving

105.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lemon

zest only

GrainsCereals

tbsp

Breadcrumb

toasted

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Parsley

fresh flatleaf, chopped

clove

Garlic

roughly chopped

OilsFats

tbsp

Olive Oil

for potatoes

tbsp

Olive Oil

for frying fish

tbsp

Extra Virgin Olive Oil

for salsa verde

Seafood

piece

Sea Bass

fillets

Vegetables

300

Jersey Royal Potato

scrubbed

150

Watercress

leaves only

piece

Spring Onion

roughly chopped

tbsp

Caper

rinsed and drained

Method

Remove fish from the pan and let rest for two minutes.

Heat a frying pan with 2 tablespoons of olive oil and fry fish for 2 to 3 minutes per side.

Season sea bass fillets with black pepper.

Drain potatoes, toss with 2 tablespoons of olive oil, and season with salt and pepper.

Serve potatoes and sea bass on plates topped with a spoonful of salsa verde.

Boil the potatoes for 8 to 10 minutes until tender.

Blanch watercress in boiling salted water for 1 minute then refresh in iced water.

Purée watercress with salsa verde ingredients in a food processor and season to taste.