Sumptuous Sea Bass
with Tomato Concasse & Crispy Potatoes
World-renowned people generally all have one thing in common: a legacy. For Henry Ford it was the motor car, for Thomas Edison it was the light bulb. For our intern Simon, it was this lip-smackingly awesome sea bass. Taking the warm crunchiness of potatoes against the fresh southern asian flavours of fish with coriander, ginger and lime, it’s the perfect dish for transporting your taste buds. Add your fish sauce gradually for an authentic asian spin!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Garlic Clove
½
Onion
1
New Potatoes
3
Coriander
½
Ginger
2
Vine Tomatoes
2
Sea Bass Fillets
(Contains Fish)
½
Lime
1
Fish Sauce
(Contains Fish)
Nutritional information
Utensils
Instructions
Boil a medium-sized pot of water and pre-heat your oven to 200 degrees. Peel and finely chop the garlic and half the onion. Chop the new potatoes in half. Finely chop the coriander.
Hold the ginger with one hand and take a small spoon with the other. Drag the edge of the spoon across the skin of the ginger to peel it. Discard the skin and finely chop the ginger.
Toss the potatoes in 1 tbsp of olive oil and a sprinkle of salt and pepper. Place on a baking tray and cook on the top shelf of the oven. Cook for 25 mins or until crispy and cooked through. Tip: Shake the baking tray every 10 mins for even crispiness!
Slice just through the skin of each tomato from the top to the bottom. Repeat three more times around each tomato so that the skin is sliced into four segments. Place the tomatoes in the boiling water for 60 seconds. Remove and run under cold water.
Peel the skin from the tomatoes (the segmenting makes this easier). Chop the tomatoes into little cubes. Tip: French chefs call this ‘concasse’, but we just call it chopped tomato.
Heat 1 tbsp of olive oil in a frying pan on medium-low heat. Add the garlic and onion and cook for 5 mins until soft. Add the tomato, turn the heat to low and bubble away for 15 mins. Tip: Add a tbsp of water now and again if the sauce starts to dry out.
Heat 2 tsp of olive oil in another frying pan on medium-high heat. Sprinkle a pinch of salt onto both sides of the sea bass and place in the pan skin side-down. Cook for 2 mins until the skin has crisped up then gently turn over. Add 1 tsp of butter (if you have it) and a squeeze of lime to the pan then remove the fish from the heat. Tip: The fish will carry on cooking off the heat.
Add the ginger, fish sauce and 2 tbsp of the chopped coriander to the tomato concasse. Tip: Add the fish sauce bit by bit to taste as it’s quite strong. Serve everything together with a glass of something cold and refreshing. Sprinkle over the remaining chopped coriander.
