(Recipe serves 4)
For the marinade:
- 4 kaffir lime leaves
- 2 green chillies, roughly chopped
- 1 lemongrass stalk, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 spring onions, roughly chopped
- 1 lime, juiced
- 1 shallot, roughly chopped
- 1 tbsp fish sauce
- 3 tbsps soy sauce
- 25g fresh coriander
For the sea bass:
- 1 tsp coconut oil
- 8 boneless sea bass fillets
For the potatoes & veg:
- 900g jersey royals
- 6 garlic cloves, crushed
- 1 lemon, juiced
- 1 tbsp olive oil
- 320g Vegetables of your choice – I used 160g asparagus and 160g broccoli 🥦
- Blitz the marinade ingredients together in a food processor until it is well combined and has made a paste. Cover the sea bass in the marinade and refrigerate for a couple of hours.
- Preheat the oven to 200C/400F/Gas mark 6 then boil your jersey royals in a saucepan until tender and drain.
- In a small bowl, mix your crushed garlic, lemon juice and olive oil. Put your potatoes into a non-stick roasting pan and gently crush with the back of a wooden spoon or spatula.
- Add a good pinch of sea salt and black pepper then drizzle over the lemony, garlic dressing. Put in the oven for around 15-20 minutes or until crispy and golden.
- When the potatoes have 5 minutes left, start cooking the veg and sea bass (I just boiled the broccoli and asparagus until tender then added to the potato pan to coat in the lemony-garlic goodness!).
- Get a non-stick frying pan on a high heat and add the coconut oil. When the pan has heated up, carefully place your sea bass fillets SKIN DOWN – fish should always be cooked first on the skin side, even if you don’t plan to make the skin crispy!
- Cook on this side for around 4 minutes then flip and cook on the other side for a minute or less (it depends how thick your fillets are, you don’t want to overcook the sea bass!). Serve up the lemony-garlic potatoes, veg and sea bass and enjoy!
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