Sea bass with potatoes and swiss chard
- May 2015
- Serves 2
- Hands-on time 25 min
Fresh sea bass is cooked with capers, lemon and dill in this recipe by Turkish cookbook author, Gökçen Adar. Serve with potatoes and chard for a dinner in under 30 minutes.
Or, take a look at our recipe for pan-fried sea bass with crispy potatoes and sprouts!
- 26.6g (4g saturated)
- 21g (4g sugars)
Gökçen says: “We use milk in traditional Aegean cooking to balance the acidic flavour of the olive oil.”
Make the crushed potato up to 24 hours ahead. Chill, covered, then reheat on the hob or in the microwave to serve.
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