Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce
Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce

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Alright, don’t linger, let’s course of action this sea bass, crispy potatoes, greens & a brown butter chive sauce menu with 6 components which are absolutely easy to obtain, and we have to process them at the very least through 9 tips. You should devote a while on this, so the resulting food could be perfect.

Composition of Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce:
  1. Get 2 of Sea Bass Fillets
  2. Take 150 g - Baby Potatoes
  3. Need 80 g Asparagus
  4. Get 80 g of Broccoli
  5. Need 15 g - Chives
  6. Provide 45 g for Butter
Sea Bass, Crispy Potatoes, Greens & a Brown Butter Chive Sauce process:
  1. Pre-heat an oven to 180°C fan and boil a kettle.
  2. Cut the potatoes, skin on, into quarters. Add them to a pot of boiled water, seasoned with plenty of salt. Cover and cook on a high heat for 10-15mins or until they are mostly cooked through.
  3. Once the potatoes are ready, drain and return to the pot, add a little bit of veg oil, cover with a lid. Shake the pot to cover the potatoes with the oil and create a rough outer texture on the potatoes. Put the potatoes on to a roasting tray and place in the oven for 15-20mins or until crispy.
  4. Meanwhile, prepare the fish. Pat the Sea Bass fillets dry, then season the skin with plenty of salt. Place to one side.
  5. Prepare the vegetables by cutting off the tough stalks and placing inside a tin foil pouch. Add salt to the pouch and 2-3tbsp of boiled water. Seal the pouch and place in the oven for 15mins.
  6. Heat a wide based pan on a high heat with a drizzle of olive oil and 15g of the butter. Once hot, place the Sea Bass in the pan, skin down. Cook for around 8mins or until the skin is crispy and the fish has mostly turned opache.
  7. Meanwhile, finely chop the chives.
  8. When the fish is nearly ready, turn the fish over in the pan, add the butter and chives, a cook for 2-3mins. Baste the fish with the butter and chives. This will finish cooking the fish and create your brown butter sauce.
  9. Serve.

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