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Pan-fried sea bass with lemon verbena

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Pan-fried sea bass with lemon verbena

PT1H

Why not try?

1
To begin, place the potatoes in medium saucepan, cover with water and bring to the boil. Gently simmer the potatoes for 20–25 minutes or until cooked through
  • 500g of new potatoes
2
Meanwhile start the potato salad dressing by whisking lemon juice and olive oil for 1 minute. Then add the capers, shallots, chives, chilli, and freshly ground Himalayan pink salt, mix well and set aside. When the potatoes are cooked, peel and crush gently with a fork and toss in the dressing. Keep warm
  • 1 lemon, juiced
  • 2 tbsp of kalamata olive oil
  • 1 tbsp of capers
  • 1 large shallot, chopped
  • 1/2 red chilli, deseeded and finely sliced
  • pink Himalayan salt, freshly grated
  • 1 tbsp of chopped chives
3
To make the lemon verbena oil, heat 1 tbsp of olive oil in a small pan and quickly fry the lemon verbena leaves until crisp, then lift them out of the oil with a slotted spoon and drain on kitchen paper. Add the fried verbena leaves to a food blender and pour in the olive oil. Blend to a pourable sauce, adding more oil if needed. Once complete, transfer to a jug and set aside
  • 15 lemon verbena, leaves only
  • 60ml of olive oil, plus extra for frying
4
Heat a large non-stick frying pan until very hot, add the olive oil, then place the fillets in the pan, one skin side up and the other skin side down. Cook over medium heat until both fillets are golden brown, then turn the fillets over and cook for a further minute. Take off the heat, season with the freshly crushed peppercorns and Himalayan pink salt
  • 1 tbsp of kalamata olive oil
  • 1 sea bass, (large) filleted and pin-boned
  • pink Himalayan salt, freshly grated
  • black peppercorns, crushed
5
To serve, place the fillet on a serving plate and drizzle with the lemon verbena oil. Sprinkle with the mixed citrus peel, dill, grated coconut and viola flowers. Add the warm potato salad and serve immediately
  • 1 tbsp of lemon peel, cut into julienne
  • 1 tbsp of orange peel, cut into julienne
  • 1 tbsp of lime peel, cut into julienne
  • 1 dill stalk
  • freshly grated coconut
  • viola flowers

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