Seared Seabass with Bravas Potatoes
by Mark Prescott
This is a delicious little Tapas plate and you could use any fish, Mackerel, Salmon, Tuna would all work. Complement with a nice chilled glass of Berceo Rioja Rosado.
- PUT IT TOGETHER
- 1. Trim the Seabass fillets if necessary, cut each fillet in half to give 4 even portions, season with salt.
- 2. Heat a non stick frying pan and when hot add the olive oil. Place the Seabass into the pan skin side down, gently flatten with a spatula, add the butter. The fish will cook in 3/4 minutes there is no need to turn it and as the butter foams it will crisp the skin.
- 3. Remove from heat drain on kitchen roll and serve immediately whilst hot.
Recipe Cuisine: Spanish