The Portly Gourmet

Good food doesn't have to be difficult…

Portly Cooks | Sea Bass with Truffled Mash | Fish Week

sea-bass-and-truffled-mashSometimes it’s hard to think of what to cook for dinner, believe me it happens literally everyday! I love Sea Bass and if you look back over my previous posts, I’m a bit of a fan of Samphire too.

The Samphire in this is purely to make it look pretty, to be fair the fish is a bit of an add on but seeing as it’s Fish Week why not? You can of course use any other fish you like, Cod, Dover Sole or if you’re feeling fancy Wild Halibut.

  • 1 Sea Bass Fillet
  • 1 Large Potato
  • 1/2 tsp Truffle Oil
  • 1 heaped tsp Wholegrain Mustard
  • 50g Samphire
  • Knob of Butter

Now, my potato was already baked and left over from the other day but, rub it in oil and give it an hour at 180c turning over half way through.

Once it’s done scrap out the insides and get mashing! To the potato add the mustard, a good crunch of black pepper, the truffle oil and the butter, give it a good mix and leave to one side.

For the fish, heat a little oil in a pan and cook skin side down for about 2 minutes either side. Make sure you hold it down to prevent it curling up and not cooking properly.

In yet another pan (quite a bit of washing up with this one) blanch the samphire for about a minute then leave to one side.

That’s pretty much it, place the mash in the centre of the plate, surround it with the samphire and put the sea bass on top and then enjoy!

PG

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This entry was posted on February 23, 2017 by in Blog, Portly Cooks and tagged , , , , , , , , , , .
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