Pan-Seared Sea Bass
with New Potatoes and Cucumber-Dill Relish
The star of this delicious summery dish is the sea bass from the guys over at JK Mayfair (who also supply fish to the Queen!). The trick with getting a crispy skin on your fish is to use a medium-hot pan, and while the skin is cooking, try not to move the fish… it’s that easy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Cucumber
(May contain Celery)
¼
Red Onion
1
New Potatoes
1
White Wine Vinegar
(Contains Sulphites)
2
Sea Bass Fillets
(Contains Fish)
½
Dill
1
Baby Gem Lettuce
Nutritional information
Utensils
Instructions
Peel the outside green part of the cucumber and discard. Peel strips of cucumber lengthways all the way round (you won’t need the squidgy seeds in the middle). Cut the red onion in half through the root, peel and thinly slice into half moon shapes (you want these as thin as your knife skills allow).
Mix your cucumber and onion with a pinch of salt and leave in a colander for 10 mins. Tip: If you don’t like raw onion, leave it out at this stage and add it in at the end.
Put a large pot of water on to boil with a pinch of salt. Wash the new potatoes and cut into quarters. Cook in the boiling water for 10-15 mins or until just tender. Tip: The potatoes are cooked when you can easily slip a knife through.
To make the cucumber-dill relish, squeeze the moisture out of your cucumber and onion (preferably between a few sheets of kitchen paper), then rinse under cold running water. Mix the vinegar in a bowl with a sprinkle of sugar (if you have some) until your sugar dissolves. Add three-quarters of your vinegar dressing (keep the rest for later) to your cucumber and onion mixture. Put in your fridge until needed.
Heat a large frying pan with a splash of oil over medium-high heat. When hot, add the fish skin-side down and season the flesh-side with salt and pepper. Cook for 3-4 mins then turn over and cook for a further minute or two until your fish is white in the middle.
Finely chop the dill and mix through your cucumber relish at the last moment. Taste for seasoning and add more salt and pepper as needed.
Make the salad by picking the leaves from the baby gem lettuce and adding a drizzle of olive oil, a small pinch of salt and pepper and your remaining vinegar dressing. Toss your potatoes in a drizzle of olive oil and another pinch of salt and pepper if needed. Serve your new potatoes with your sea bass, a generous helping of your cucumber-dill relish and your salad.
