Panfried Sea Bass with Sicilian Inspired Salsa, Crispy Potatoes and Asparagus
Inspired by a holiday to Sicily. Some simple panfried seabass with lovely crispy skin and flaky flesh with a pine nut, raisin, celery salsa which has sweet and sour notes thanks to plenty of lemon, a touch of saffron and a splash of sherry vinegar. Crispy smashed potatoes and panfried asparagus are the perfect accompaniments. Simple, delicious.
Serves 2
Boil 500g new potatoes in a large pan of salted water for 10-15 minutes.
Place the potatoes on a parchment lined baking tray and use a glass or the bottom of a jar to crush the potatoes so they are flattened slightly.
Drizzle well with rapeseed oil, sprinkle over plenty of sea salt flakes and roast at 200C fan/220C for 35-40 minutes until very golden and crispy. Turning halfway through and coating with more oil if necessary.
For the salsa, soak a handful of raisins in boiling water, add to a bowl with 2 tbsps of toasted pine nuts, a splash of white wine or red wine vinegar, 1 tbsp of chopped capers, 1 tbsp finely chopped celery, the drained raisins, the zest and juice of a lemon, a large handful of parsley or dill and a pinch of saffron. Heat 2 tbsps of olive oil in a frying pan over a low heat and gently heat this salsa mixture for a few minutes. Add more extra virgin olive oil to create a drizzling consistency, season to taste.
Panfry the seabass fillets until super crispy and serve with the potatoes, a drizzle of the salsa and some steamed or panfried asparagus.