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Spiced sea bass, crushed potatoes & watercress
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350g Charlotte potatoes, cut into bitesize pieces
Finely grated zest and juice 1 lime, plus ½ lime to serve
1 tbsp olive oil, plus 1 tsp
1 bunch salad onions, shredded
200g pack Waitrose 2 Sea Bass Fillets With Coriander, Lime & Chilli
100g bag watercress, big stems removed, leaves roughly torn
1 Steam the potatoes over a large pan of boiling water for 15 minutes, until tender. Tip into a bowl and add the lime zest and juice, 1 tbsp oil and the salad onions, and crush roughly with a fork. Season, then set aside.
2 Heat 1 tsp oil in a large non-stick frying pan over a medium heat. Cook the fish, skin-side down and without any excess marinade, for 4 minutes, or until the skin is crisp and golden. Turn with a fish slice, turn off the heat and set aside for 2 minutes.
3 Fold the watercress into the still-warm potatoes, then spoon onto plates and top with the fish. Serve with the remaining lime, cut into wedges.
Typical values per serving:
1 of your 5 a day
This recipe was first published in May 2018.