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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
1/3 x 150g can Fragata Olives Filled with Anchovy, roughly chopped
1 clove/s garlic, finely chopped
1/3 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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
1,478kJ/ 354kcals
Fat
18g
Saturated Fat
3.1g
Carbohydrates
21g
Sugars
3.6g
Fibre
3.5g
Protein
25g
Salt
2g
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