Fylde Coast Sea Bass With Jacobs Creek Reserve Char

Name: Fylde Coast Sea Bass With Jacobs Creek Reserve Chardonnay
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 12 ripe avocado, cut into small cubes; 3 limes, juice and zest of; 4 tablespoons virgin olive oil

Servings: persons

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.
7
Flip them over, add a knob of butter and baste for 2 minutes.
8
Serve the dish by sitting a piece of sea bass on top of a rosti and spoon over some refreshing salad.
9
Garnish with lime wedges and coriander leaves.

284

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 large baking potatoes, salt and pepper, 4 (150 g) sea bass fillets, olive oil and butter (for frying), and more.

Yes, Fylde Coast Sea Bass With Jacobs Creek Reserve Chardonnay falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fylde Coast Sea Bass With Jacobs Creek Reserve Chardonnay

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions