Emma Pan-fried sea bass served with crispy potatoes drizzled with salty sage butter, it is as delicious as it sounds. Some other fish recipes to try are – Lemon and Tomato Fish, Poisson meunière, or check out our full recipe index click here.
Ingredients
500g potatoes, sliced
2 tbsp olive oil, plus extra to drizzle
70g salted butter
Small handful of fresh sage, chopped, plus a couple of whole leaves
2 garlic cloves, finely chopped
2 sea bass fillets, skin on
Method
Heat the oven to 200°C/180°C fan/gas 5.
Bring a large pan of salted water to a boil, then add the potatoes and cook until just tender.
Drain, then transfer to a baking tray and allow to cool slightly.
Drizzle with a little oil, then roast in the oven for 15 minutes.
Whilst the potatoes are cooking, in a saucepan, gently melt 50g of the butter.
Add the chopped sage, garlic and cook in the butter for 1-2 minutes until the sage starts to go crisp.
When the potatoes have been in the oven for 15 minutes, pour over the sage butter making sure the potatoes are coated well. Continue to roast. until the potatoes are golden and crisp.
Season the fish fillets and heat the olive oil, over a medium heat, in a frying pan.
Fry the fish, skin-side down, for about 3 minutes. Flip and cook the fish on the other side for 2 minutes.
Take the fish off the heat.
To serve, melt the remaining butter in a frying pan and fry the whole sage leaves until crisp. Serve the fish with the potatoes, topped with the sage leaves, and any leftover melted butter from the frying pan.
Pan fried sea bass with garlic and sage potatoes
Ingredients
- 500 g potatoes sliced
- 2 tbsp olive oil plus extra to drizzle
- 70 g salted butter
- Small handful of fresh sage chopped, plus a couple of whole leaves
- 2 garlic cloves finely chopped
- 2 sea bass fillets skin on
Instructions
- Heat the oven to 200°C/180°C fan/gas 5.
- Bring a large pan of salted water to a boil, then add the potatoes and cook until just tender.
- Drain, then transfer to a baking tray and allow to cool slightly.
- Drizzle with a little oil, then roast in the oven for 15 minutes.
- Whilst the potatoes are cooking, in a saucepan, gently melt 50g of the butter.
- Add the chopped sage, garlic and cook in the butter for 1-2 minutes until the sage starts to go crisp.
- When the potatoes have been in the oven for 15 minutes, pour over the sage butter making sure the potatoes are coated well. Continue to roast. until the potatoes are golden and crisp.
- Season the fish fillets and heat the olive oil, over a medium heat, in a frying pan.
- Fry the fish, skin-side down, for about 3 minutes. Flip and cook the fish on the other side for 2 minutes.
- Take the fish off the heat.
- To serve, melt the remaining butter in a frying pan and fry the whole sage leaves until crisp. Serve the fish with the potatoes, topped with the sage leaves, and any leftover melted butter from the frying pan.
