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Seabass with Potato Rosti and Bacon and Cherry Tomato Salsa


  • For the Rosti

  • For the Salsa


  • For the Rosti:

  • 1.

    Boil the spuds in their jackets for exactly 7 mins, cool a little, and then peel.

  • 2.

    Grate coarsely then add the onion, garlic and lots of seasoning.

  • 3.

    Mould into rosti and chill for 20 mins.

  • 4.

    Heat a frying pan until hot, then add the olive oil and rosti and cook for 4 mins on each side until crisp and golden.

  • 5.

    Drain on kitchen paper.

  • For the Salsa:

  • 1.

    Fry the bacon until crispy, then simply combine with all the other ingredients.

  • For the seabass:

  • 1.

    Pre-heat the oven to 200°C/gas 6.

  • 2.

    Season the fillets well.

  • 3.

    Heat a frying pan until hot and then add the oil and the fillets skin side down.

  • 4.

    Fry for 2 mins then flip over and place in the oven for 2 mins.

  • To Serve:

  • 1.

    Place the rosti in the centre of the plate, top with the seabass and spoon the salsa over and around.

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Andrew Graham

Pinot Noir, Chardonnay and Merlot are the best wines to pair with Seabass with Potato Rosti and Bacon and Cherry Tomato Salsa.


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