Sea bass with crushed potatoes & salsa verde
About £2.12 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Sea bass fillets4
- Potatoes800g
- Parsley30g
- Capers20g
- Lemons1
- Garlic1 clove
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Boil the new potatoes (800g) (15 min). Drain and crush lightly with olive oil and salt.
Kitchen note Start potatoes in cold salted water, not boiling, so they cook evenly all the way through.
- Chop the parsley (30g), capers (20g) and garlic (1 clove) finely and mix with lemon juice (1) and olive oil.
Kitchen note Garlic burns in seconds and goes bitter, so add it after the onions have softened and keep it moving for about a minute.
- Score the fish skin, season, and fry skin side down in a hot pan until crisp (4 min). Flip (1 min).
Kitchen note Fish is done when it flakes apart easily and has turned from see-through to opaque. Skin side down first, and leave it until it lets go of the pan by itself.
- Serve the fish on the potatoes with the salsa verde.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.