Aegean Sea Bass with Potatoes and Swiss Chard
This dish was partially created due to the fact that I was cooking for my boyfriend's mum recently and she'd grown shed loads of potatoes and swiss chard in her garden that needed using up... The result? A recipe that I now love!
The fish is simply pan-fried coated in a little flour for crispness, the sauce is tangy and refreshing with lemon and capers and the potatoes are a wonderful mixture of fluffy mashed bits and crunchy fried bits all brought together with sweet, caramelised leeks and lightly wilted chard... heavenly!
Aegean Sea Bass with Potatoes and Swiss Chard
Serves 2
2-3 tbsp olive oil
2 sustainably sourced sea bass fillets, skin-on
2 tbsp flour
1 lemon, juice only
120ml whole milk
2 tbsp capers in brine, drained
For the potatoes and chard:
2 large potatoes, washed and chopped
2 tbsp olive oil
1 leek, finely chopped
5 swiss chard leaves, shredded
For the potatoes and chard, put the potatoes into a pan of salted cold water, bring to the boil, then simmer for around 10-12 minutes. Drain and crush the potatoes slightly.
Heat a small frying pan with 2 tbsp of the olive oil over a medium heat. Fry the leek for around 5 minutes or until translucent, stirring occasionally. Add the swiss chard leaves, then add the potatoes and season generously with salt and pepper. Keep cooking and stirring until the chard has wilted, then set aside but keep warm.
Meanwhile heat a large frying pan with 2-3 tbsp oil on a medium-high heat. When hot, lightly dust the fish fillets in flour on both sides, then add to the pan skin-side down. Cook for 3 minutes, then season and flip over the fillets.
Add the lemon juice and cook for another 3 minutes, then add the milk and capers. Cook for 1-2 minutes more, then remove the fish from the pan using a fish slice. Serve the fish with the potatoes and chard and the sauce from the pan. I also served mine with some roasted tomatoes and garlic.
The fish is simply pan-fried coated in a little flour for crispness, the sauce is tangy and refreshing with lemon and capers and the potatoes are a wonderful mixture of fluffy mashed bits and crunchy fried bits all brought together with sweet, caramelised leeks and lightly wilted chard... heavenly!
Aegean Sea Bass with Potatoes and Swiss Chard
Serves 2
2-3 tbsp olive oil
2 sustainably sourced sea bass fillets, skin-on
2 tbsp flour
1 lemon, juice only
120ml whole milk
2 tbsp capers in brine, drained
For the potatoes and chard:
2 large potatoes, washed and chopped
2 tbsp olive oil
1 leek, finely chopped
5 swiss chard leaves, shredded
For the potatoes and chard, put the potatoes into a pan of salted cold water, bring to the boil, then simmer for around 10-12 minutes. Drain and crush the potatoes slightly.
Heat a small frying pan with 2 tbsp of the olive oil over a medium heat. Fry the leek for around 5 minutes or until translucent, stirring occasionally. Add the swiss chard leaves, then add the potatoes and season generously with salt and pepper. Keep cooking and stirring until the chard has wilted, then set aside but keep warm.
Meanwhile heat a large frying pan with 2-3 tbsp oil on a medium-high heat. When hot, lightly dust the fish fillets in flour on both sides, then add to the pan skin-side down. Cook for 3 minutes, then season and flip over the fillets.
Add the lemon juice and cook for another 3 minutes, then add the milk and capers. Cook for 1-2 minutes more, then remove the fish from the pan using a fish slice. Serve the fish with the potatoes and chard and the sauce from the pan. I also served mine with some roasted tomatoes and garlic.
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