Roast Slashed Fillet of Sea Bass Stuffed and Served with Mushrooms, Potatoes and Salsa
SERVES 4
4 x 225g sea bass fillets
Olive oil
A large handful of mixed fresh herbs (flat-leaf parsley, basil and mint), roughly chopped
1kg of potatoes, scrubbed
2 garlic cloves, finely chopped Salt and black pepper
60g butter
445g mixed mushrooms, preferably wild
3 lemons
250g salsa
For the salsa verde:
1 garlic clove
85g capers
85g pickled gherkins (the ones in sweet vinegar)
6 anchovy fillets
A small bunch of fresh flat-leaf parsley, basil and mint
1 tbsp Dijon mustard
4 tbsp olive oil
Ground sea salt and black pepper 2 tbsp red wine vinegar 1 Preheat the oven to
240˚C/220˚C fan/gas mark 9.
2 Line the bottom of a baking tray with greaseproof paper, rubbed with olive oil.
3 Cut the fish fillets about half way down and stuff with the herbs. 4 Slice the potatoes lengthways, just under 1cm thick. Dry them with kitchen paper and very lightly coat them in olive oil.
5 Mix in half of the garlic and season with salt and pepper. Arrange in a single layer on the tray.
6 Roast the potatoes in the oven for 15 minutes, or until just cooked. Remove and set side.
7 Heat 30g of butter and a bit of olive oil in a frying pan over medium heat and add the rest of the garlic. Cook for 30 seconds, or until the garlic begins to soften.
8 Add the mushrooms and cook for five minutes. Season with salt and pepper. 9 Take the pan off the heat, squeeze in the juice from one lemon and stir in 15g of butter.
10 Scatter the mushrooms over the potatoes and place the fillets on top. Bake for 12-15 minutes.
11 Meanwhile, combine all salsa ingredients in a food processor and blitz until it reaches the desired consistency. Set aside.
12 Remove the tray from the oven, put some kitchen foil over the top and let it sit for five minutes. During this time all the lovely juices will run out and into the potatoes.
13 Serve with a nice salsa, half a lemon and a glass of crisp white wine and enjoy.
“... there is very little washing up as it’s all cooked on one tray!”