Sensational Scorched Seabass With Patatas Bravas
This recipe is a pretty healthy take on the age old combination of fish and potatoes, a kind of 'fish 'n' chips' if you will. The fish itself is scorched with a blowtorch (or under the grill) which provides the ultimate crispy skin as well as a background flavour that hints at barbecue. The potatoes are cooked Spanish-style; crisped up in the oven then cooked in a mildly spiced tomato sauce.
This dish can be knocked up really easily which makes it perfect for a midweek supper or even better as a dinner party dish, as you'll have a lot more time to spend with your guests (but they'll still be really impressed!).
I tried this recipe out on my Great Uncle Harry and he absolutely loved it. My younger brothers and parents really enjoyed it too. Therefore I can safely say this recipe delights people from all generations.
.JPG)
Sensational Scorched Seabass With Patatas Bravas
Serves 6
6 x 125g bass fillets
250ml natural yogurt
2 tbsp grain mustard
For the potatoes:
900g potatoes, scrubbed and cut into 1-inch chunks
1 medium garlic clove, peeled and minced
3 tbsp olive oil
1½ tsp salt
½ tsp freshly ground black pepper
1 onion, diced
400g can of chopped tomatoes
2 tbsp tomato puree
2 tbsp white wine vinegar
pinch cayenne pepper
1 bay leaf
Heat oven to 200C/400º F with rack in upper 3rd of oven. Combine potato chunks, 2 tbsp of the olive oil,1 tsp salt, and 1/4 tsp black pepper in a large bowl. Toss to coat then pour onto a rimmed sheet pan, and spread into a single layer. Roast for 30 to 40 minutes, until potatoes are fork tender, stirring after 20 minutes.
While potatoes are roasting, heat remaining tablespoon of oil over medium-high heat until shimmering. Add diced onion and cook until softened and translucent, this takes several minutes. Add garlic and cook until fragrant, 30 to 45 seconds, stirring continuously. Add diced tomatoes including liquid, tomato paste, vinegar, cayenne, pepper, 1/2 tsp salt, and bay leaf. Bring to a simmer then partially cover and reduce heat to medium-low. Cook for 20 to 30 minutes, stirring occasionally.
Remove bay leaf, then either transfer mixture to blender to blend using immersion blender. (If you are blending in a traditional blender use a folded up dish towel to cover and hold the lid and pulse gradually to avoid a kitchen disaster.) Taste sauce and add vinegar, salt, pepper, or cayenne to taste. The sauce should be thin, so add a small amount of water if needed.
Once potatoes and garlic are done turn the oven off. Set garlic cloves aside. Add tomato sauce and toss to coat. Place the tray back in the oven while you prepare the fish.
Trim the sea bass and season it well with salt and pepper. Combine the yoghurt and mustard in a bowl. Lay the bass flesh-side up on a tray and spread with the yoghurt mixture. Place the fish under a hot grill for 1 minute. Take the fish out, flip it over and use a blowtorch to ‘scorch’ the skin (or place it back under the grill until the skin is crispy).
Serve immediately with salad and homemade aioli.
.JPG)
This dish can be knocked up really easily which makes it perfect for a midweek supper or even better as a dinner party dish, as you'll have a lot more time to spend with your guests (but they'll still be really impressed!).
I tried this recipe out on my Great Uncle Harry and he absolutely loved it. My younger brothers and parents really enjoyed it too. Therefore I can safely say this recipe delights people from all generations.
.JPG)
Sensational Scorched Seabass With Patatas Bravas
Serves 6
6 x 125g bass fillets250ml natural yogurt
2 tbsp grain mustard
For the potatoes:
900g potatoes, scrubbed and cut into 1-inch chunks
1 medium garlic clove, peeled and minced
3 tbsp olive oil
1½ tsp salt
½ tsp freshly ground black pepper
1 onion, diced
400g can of chopped tomatoes
2 tbsp tomato puree
2 tbsp white wine vinegar
pinch cayenne pepper
1 bay leaf
Heat oven to 200C/400º F with rack in upper 3rd of oven. Combine potato chunks, 2 tbsp of the olive oil,1 tsp salt, and 1/4 tsp black pepper in a large bowl. Toss to coat then pour onto a rimmed sheet pan, and spread into a single layer. Roast for 30 to 40 minutes, until potatoes are fork tender, stirring after 20 minutes.
While potatoes are roasting, heat remaining tablespoon of oil over medium-high heat until shimmering. Add diced onion and cook until softened and translucent, this takes several minutes. Add garlic and cook until fragrant, 30 to 45 seconds, stirring continuously. Add diced tomatoes including liquid, tomato paste, vinegar, cayenne, pepper, 1/2 tsp salt, and bay leaf. Bring to a simmer then partially cover and reduce heat to medium-low. Cook for 20 to 30 minutes, stirring occasionally.
Remove bay leaf, then either transfer mixture to blender to blend using immersion blender. (If you are blending in a traditional blender use a folded up dish towel to cover and hold the lid and pulse gradually to avoid a kitchen disaster.) Taste sauce and add vinegar, salt, pepper, or cayenne to taste. The sauce should be thin, so add a small amount of water if needed.
Once potatoes and garlic are done turn the oven off. Set garlic cloves aside. Add tomato sauce and toss to coat. Place the tray back in the oven while you prepare the fish.
Trim the sea bass and season it well with salt and pepper. Combine the yoghurt and mustard in a bowl. Lay the bass flesh-side up on a tray and spread with the yoghurt mixture. Place the fish under a hot grill for 1 minute. Take the fish out, flip it over and use a blowtorch to ‘scorch’ the skin (or place it back under the grill until the skin is crispy).
Serve immediately with salad and homemade aioli.
.JPG)
Comments
Post a Comment