Pan seared seabass on a bed of mashed potatoes

Pan seared seabass on a bed of mashed potatoe

Ingredients

2 medium sized fillets of seabass

1 tblsp lemon juice

5 small to medium sized potatoes

1 clove garlic

1 tsp dry tarragon

2 tsp salt

Pinch pepper

6 tblsp olive oil

Method

For the mashed potatoes

Peel, wash and chop each potato into 4 pieces.

Put put  potatoes into a medium saucepan. Add water, 1 tsp salt and a tablespoon of olive oil. Boil until the potatoes are cooked but not mushy.

Remove from the heat and drain.

Place the potatoes in a bowl and mash them until smooth. Add a pinch of salt and pepper, dry tarragon, crushed garlic and 1 tblspoon of olive oil. Give the mashed potatoes a good mix and set aside.

For the fish

In a large saucepan pour 4 tblsp of olive oil. Increase the heat.

Add the seabass, spinckle a little salt and pepper, carefully fry on both sides until golden brown and cooked (usually cooked after 5 minutes).

Plating

Take 3 tablespoons of the mashed garlic and tarragon potatoes and place in the centre of the plate.

Take the seabass and place skin side up ontop of the mashed potatoes.

Drizzle 1/2 tblsp lemon juice over the fish and serve with a side salad.

 

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