Pan fried sea bass with sautéed potatoes and green goddess dressing

Dominic Franks shares a nostalgic favourite fish dish, with a classic dressing.

When we were kids, every week, our whole family used to go over to grandma and grandpa’s house for Sunday lunch. All the cousins would get together and get into all kinds of trouble, but would all rush to the table when lunch was ready!

Grandma would always make a roast of some kind – beef, lamb, chicken… always with all the trimmings and golden roast potatoes – we loved it. And then one Sunday, soon after Grandpa had health issues, she stopped and decided she would serve poached salmon and boiled potatoes.

aces… we weren’t best pleased but as far as grandma was concerned, “if it swims, it slims” and we all needed something a little lighter and healthier in our lives.

I always think of this when I cook fish; even if, like this stunning sea bass with sautéed potatoes and green goddess dressing, it’s pan fried in lashings of butter!

METHOD:

• Place the potatoes into a bowl, drizzle with oil and season well. Tip into a large pan and sauté on a gentle heat for 5 minutes, stirring or tossing frequently. Place the lid on and steam for 5 mins, or until the potatoes are tender. Remove the lid, turn up the heat and throw in a knob of butter. Sauté until golden brown. Set aside.
• Cut a few deep slices into the skin-side of the sea bass, drizzle with olive oil and season with salt and pepper.
• Throw some butter into a pan, add the thyme and place the lemon half, cut side down into the butter. Add the sea bass, skin side down and cook for roughly 4 mins, or until the skin is golden. Turn the sea bass over and remove from the heat. Let the fish sit in the pan for a further 3 mins, then flip it back over before serving.
• Serve on a bed of torn kale, sprinkled with the potatoes and dressed with the green goddess dressing.

We Recommend

Asparagus, Pea and Potato Frittata

Pan fried sea bass with sautéed potatoes and green goddess dressing

Venison picadillo

Venison sausage and potato pizza with mozzarella and thyme

Spiced Easter carrot cake with tahini and orange frosting

Classic Greek Salad

View all