The Faulkner’s Sea Bass with Jersey Royals and Salsa Verde #Recipe

Vanessa Owen
29th April 2020

Salsa Verde

A good tip is to make this ahead of time to allow all the flavours to infuse. You can either do this by hand or in a food processor. By hand will make a courser and darker sauce.

Chop the herbs and place in a bowl.

Finely chop the capers, garlic and anchovies and add to the bowl.

Next add the Dijon mustard and olive oil and beat together.

Add lemon juice and season to taste.

Jersey Royals

Firstly, place the potatoes in a medium sized saucepan, cover with lightly salted water and bring to the boil.

Remove the lid and continue to cook until tender.

Drain, add the butter and set aside.

Add chopped mint just before plating.

Salad

For the salad just mix the leaves together in a bowl, add a little olive oil, a squeeze of lemon juice, season and toss to coat.

Sea Bass

To cook the sea bass, put a little olive oil in a heavy bottomed frying pan over a medium heat.

Once the pan is hot, season the skin with a little salt and pan roast skin side down until the skin is nice and crisp. This should take around 3 minutes.

Using a fish slice or spatula, gently turn the fillets over and cook flesh side down for another couple of minutes until the flesh turns white and starts to firm. Tip – add the lemon to the pan cut side down when cooking the fish.

Remove the pan from the heat and allow the fish to stand and rest for a couple of minutes. By this time the fish will be thoroughly cooked all the way through.

TO SERVE

To plate, place the sea bass on a warm plate, spoon over the salsa verde, add the potatoes and the salad along. Garnish with a charred lemon. Simple and delicious!

Recipe Info

Serves

4

Ingredients

Salsa Verde

1 bunch fresh flat leaf parsley
1 bunch fresh basil
½ bunch fresh coriander
10 tsp olive oil
1 garlic clove chopped
1 tbsp of capers
Juice of 1 lemon
6 anchovy fillets
1 tsp Dijon mustard
Sea salt
Freshly ground black pepper

Jersey Royals

500g washed Jersey Royal potatoes
1 sprig of fresh mint roughly chopped
Pinch of sea salt
25g unsalted butter

Salad

100g rocket
100g watercress
1 baby gem
1 tsp olive oil
Lemon juice

Sea Bass

4 sea bass fillets – skin on
Olive oil for frying

Equipment

Saucepan
Mixing bowl
Frying pan
Fish slice/spatula