Fylde Coast Sea Bass With Jacob’s Creek Reserve Chardonnay

Often referred to as the king of the sea, we are lucky enough to have some of the best sea bass in the world just off the shores of Lancashire. With its creamy white flesh, the fish is delicious just simply cooked.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  large baking potatoes
•  salt and pepper
• 4 (150 g)  sea bass fillets
•  olive oil and butter (for frying)
•  salt and pepper
• 20  cherry tomatoes, cut into quarters
• 1  tablespoon  chopped  coriander
• 1⁄2  ripe avocado, cut into small cubes
• 3  limes, juice and zest of
• 4  tablespoons  virgin olive oil

Directions

1. Boil the potatoes in their jackets for exactly 7 minutes, leave to cool a little, then peel.
2. Grate the potatoes coarsely and add seasoning.
3. Mould the potatoes into ‘rostis’, chill for 20 minutes, then fry over a medium heat for 4 minutes on each side until crisp and golden brown.
4. Drain the potatoes on kitchen paper.
5. For the salad simply combine with all of the ingredients except for the avocado, which I would add just before serving.
6. Fish – season well and fry in the oil for a couple of minutes, then skin side down. Flip them over, add a knob of butter and baste for 2 minutes.
7. Serve the dish by sitting a piece of sea bass on top of a rosti and spoon over some refreshing salad.
8. Garnish with lime wedges and coriander leaves.