Pan-frying fish fillets, together with sea bass, is best for midweek cooking and, what’s extra, this fish and potato supper is ready in much less than half-hour. The colorful smashed pea and potato salad make a taste-packed aspect to the easy fish. See method
- 150g mangetout, trimmed and shredded lengthways
- 600g Charlotte potatoes, scrubbed and roughly chopped
- 250g frozen peas
- 25g butter
- 4 sea bass fillets
- 1 tbsp sunflower oil
- 5g fresh tarragon leaves roughly chopped
- 25g watercress
- 1 tbsp balsamic vinegar
- 2 tbsp extra-virgin olive oil
- Put the mangetout in a heatproof bowl and cover with boiling water. Leave to stand for 1 min, then drain and rinse under cold running water. Shake off the excess water, dry with kitchen paper and set aside.
- Put the potatoes in a saucepan and cover with cold water. Cover, bring to the boil and cook for 8-10 mins until tender. Add the peas for the last 2 mins of cooking. Drain well; return to the pan.
- Add the butter to the potatoes and peas, then crush gently with a fork; re-cover to keep warm.
- Rinse the sea bass and pat dry with kitchen paper. Brush a large frying pan with a little sunflower oil and heat over medium-high heat. Add the fish, skin-side down, and cook for 3 mins. Reduce the heat to low, brush the top of the fillets with the remaining sunflower oil, turn over and cook for 2 mins until just cooked through. You may need to cook in 2 batches.
- Toss the tarragon with the watercress, mangetout, vinegar and half the olive oil; season. Pile the crushed potato mix onto a warm serving plate, top with the fish, then the watercress salad. Drizzle with the remaining oil and serve immediately.