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Archive of BBC Food Recipes

Sea bass with potato rosti and bacon and cherry tomato salsa

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen

Method


  1. For the rösti, boil the potatoes in their jackets for exactly seven minutes. Cool a little, then peel and grate coarsely.

  2. Add the spring onions, garlic and plenty of salt and freshly ground black pepper.

  3. Mould into patty-shaped röstis and chill for 20 minutes.

  4. Heat a little olive oil in a frying pan and fry the röstis over a medium heat for four minutes on each side until crisp and golden. Drain on kitchen towel.

  5. Preheat the oven to 200C/400F/Gas 6.

  6. For the seabass, season the fillets well with salt and freshly ground black pepper. Heat a little olive oil in a frying pan and fry the fillets for a couple of minutes, skin-side down, then flip over and place in the oven for two minutes.

  7. For the salsa, fry the bacon until crisp, then simply combine in a bowl with all the other ingredients.

  8. To serve, place a fillet of sea bass on top of a rösti on each of four warmed plates and spoon over some refreshing salsa.

Ingredients

For the rösti

  • 2 large baking potatoes
  • 3 spring onions, finely sliced
  • 1 clove garlic, crushed
  • salt and freshly ground black pepper
  • olive oil, for frying

For the sea bass

  • 4 x 150g/5oz sea bass fillets
  • salt and freshly ground black pepper
  • olive oil, for frying

For the salsa

  • 150g/5oz smoked bacon lardons
  • 1 small red bird's eye chilli
  • 20 cherry tomatoes, quartered
  • 1 tbsp chopped coriander
  • ½ ripe avocado, cut into small cubes
  • 1 tbsp sherry vinegar
  • 4 tbsp extra virgin olive oil

Shopping List

Sea bass with potato rosti and bacon and cherry tomato salsa

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

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