Crispy Sea Bass & Crispy Spuds with Chimichurri Sauce

Thu, 16 July 2020

Ingredients:

4 sea bass fillets

4-6 rooster potatoes, cubed

1 small onion

1 clove of garlic, peeled and crushed

Large handful of flat-leaf parsley

1 level tsp dried oregano

½ tsp dried thyme

½ tsp paprika

½ tsp ground cumin

Large pinch of piri piri seasoning

1 tsp grated lemon zest

100ml olive oil

3 tbsp sherry vinegar

 

Olive oil for cooking

Pinch of coarse salt and pepper

 

Method:

1.            Preheat your oven to 200°C / 400°F.

2.            In a large oven proof dish, lay out the potatoes, toss in 2 tbsp of olive oil and sprinkle with salt and pepper.

3.            Bake in the oven for 35-40 minutes until fully cooked, turning regularly.

4.            To make the sauce, roughly chop the onion and add it to a large bowl with the garlic, herbs, spices, lemon zest, oil and vinegar.

5.            Blitz until you have a finely chopped sauce, seasoning with a pinch of salt & pepper.

6.            For the sea bass heat a large frying pan until hot then add 1 tablespoon of olive oil.

7.            Season the fish, place it into the pan skin side down and cook for 4-5 minutes until almost cooked through and the skin is golden and crispy.

8.            Flip onto the opposite side, reduce the temperature and continue to cook for a further 2-3 minutes until cooked all the way through.

9.            Serve and enjoy with the potatoes and sauce!!