Seabass with a fresh creme fraiche with dill, tarragon and chives - a match made in heaven!
Fry the potatoes in olive oil until golden, add a knob of butter, garlic and thyme. Add the peas and season. Cook for 1 min.
Season the seabass with salt and pepper then pan-fry skin side down in olive oil for 3 mins, then add a knob of butter, flip over and cook for a further 2 mins.
To make the herb crème fraiche, mix all the ingredients together and season.
In a separate pan wilt the watercress in a hot pan with a knob of butter. Pierce a clove of garlic with a fork then stir the watercress as it wilts for 1 minute to infuse with the flavour of the
To serve place the potatoes and peas onto a plate, place the watercress on top followed by the seabass. Finish with a spoon of crème fraiche and cress.
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