Nigel Slater Sea Bass With Lemon Potatoes Recipe

Cooking Directions

• STEP 1.Preheat the oven to 200°C (180°C fan).
• STEP 2.Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook for 10 minutes, or until just tender. Drain well.
• STEP 3.Heat a large ovenproof frying pan over medium-high heat. Add the olive oil and heat until hot. Season the sea bass fillets with salt and pepper, then add them to the pan, skin-side down. Cook for 3-4 minutes, or until the skin is crispy and golden.
• STEP 4.Transfer the pan to the preheated oven and cook for a further 5 minutes, or until the fish is cooked through and flakes easily with a fork.
• STEP 5.Meanwhile, melt the butter in a small saucepan over medium heat. Add the lemon juice and zest, and stir to combine. Remove from heat.
• STEP 6.Place the cooked potatoes in a large bowl. Pour the lemon butter mixture over the potatoes and toss to coat. Season with salt and pepper to taste.
• STEP 7.Serve the sea bass fillets with the lemon potatoes on the side. Garnish with fresh parsley, if desired.

Cooking Tips

• Make sure to pat the sea bass fillets dry with paper towels before seasoning and cooking to ensure a crispy skin.
• If you don't have an ovenproof frying pan, you can transfer the sea bass fillets to a baking dish before placing them in the oven.
• For extra flavor, you can add some minced garlic or chopped herbs, such as thyme or rosemary, to the lemon butter mixture.

Storage and Serving

• This dish is best served immediately while the sea bass is still crispy.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat, gently warm the sea bass fillets in a pan over low heat until heated through.