Garlic and sage smashed jersey royals with pan-fried sea bass
- April 2016
- Serves 2
- Hands-on time 20 min, oven time 45-55 min
Pan-fried sea bass is a perfect match for these golden potatoes, drizzled with a salty sage butter, in this recipe for two people.
- Gluten-free recipes
- 59.3g (26g saturated)
- 48.2g (4g sugars)
- 600g jersey royals
- 2 tbsp olive oil, plus extra to drizzle
- 70g salted butter (we used Brittany salted butter, widely available)
- Small handful fresh sage, chopped, plus 6 whole leaves
- 2 garlic cloves, finely chopped
- 2 sustainable sea bass fillets, skin on (about 150g each)
- Heat the oven to 200°C/180°C fan/gas 5. Bring a large pan of salted water to the boil, then add the potatoes and cook for 20-25 minutes until just tender. Drain, then transfer to a baking tray and allow to cool slightly.
- Squash the potatoes with a potato masher until they are almost broken apart. Drizzle with a little oil, then roast in the oven for 15 minutes.
- Meanwhile, in a saucepan, gently melt 50g of the butter. Let it cook over a low-medium heat until it just starts to turn brown. Add the chopped sage and cook in the butter for 1-2 minutes until the sage starts to go crisp, taking care not to burn it, then remove from the heat.
- When the potatoes have been in the oven for 15 minutes, pour over the sage butter to coat well, then roast for another 30-40 minutes. For the last 10 minutes of the cooking time, scatter in the garlic. The potatoes should be golden and crisp.
- While the potatoes are in the oven, cut 4-5 slashes into the skin of each fish fillet, then season all over. Heat the 2 tbsp oil in a frying pan over a medium heat. Fry the fish, skin-side down, for 3 minutes, pressing down gently with a spatula so the fillets don’t curl up. Flip and cook the fish on the other side for 2 minutes, then take off the heat.
- Before serving, heat the remaining 20g butter in a small frying pan and fry the whole sage leaves until crisp (about 2-3 min). Serve the fish with the potatoes, topped with the sage leaves, black pepper and any leftover butter from the pan.
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