Sea bass with sauce vierge, new potatoes & asparagus

Name: Sea bass with sauce vierge, new potatoes & asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 g loose British baby potatoes; 360 g pack 4 Mediterranean sea bass fillets; Olive oil, for brushing; 100 g asparagus tips

A healthy meal that is bursting with summertime flavours and high in omega 3.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Scott Mills on episode 6, season 3 of Dish, the Waitrose podcast.

Discover all recipes prepared by Angela Hartnett on seasons 1-3 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

5 out of 5 stars(3) Rate this recipe

High in omega 31 of your 5 a day

Serves4
CourseLunch
Prepare15 mins
Cook10 mins
Total time25 mins

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Ingredients

500g loose British baby potatoes
360g pack 4 Mediterranean sea bass fillets
Olive oil, for brushing
100g asparagus tips

For the sauce vierge

2 tbsp extra virgin olive oil
½ lemon, juice
1 large tomato (such as Jack Hawkins), deseeded and diced
⅓ x 150g can Fragata Olives Filled with Anchovy, roughly chopped
1 clove/s garlic, finely chopped
⅓ x 20g pack tarragon, roughly chopped

Method

Bring a pan of salted water to the boil, then add the potatoes. Cook for 20 minutes, until tender. Meanwhile, combine all the ingredients for the sauce vierge and season lightly with black pepper. Avoid adding any salt before tasting – the natural saltiness of the olives and anchovies should be sufficient.
When the potatoes are nearly ready, brush the skin of the fish with oil, then season. Heat a large frying pan over a low heat and cook the fish gently, skin-side down, for about 5 minutes, or until the skin is golden and crisp. Add the asparagus to the pan of potatoes and boil for 3 minutes, until just tender.
Increase the frying pan heat to high, flip the sea bass fillets and cook for another 30 seconds, until cooked through and opaque. Drain the asparagus and potatoes. Crush the potatoes a little, then serve topped with the sea bass, asparagus and the sauce vierge spooned over the top.