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http://www.lifestylefood.com.au/recipes/6125/pan-fried-seabass-with-peas-potatoes-and-herb-crme-fraiche

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Pan Fried Seabass with Peas, Potatoes and Herb Crème Fraiche

Seabass with a fresh creme fraiche with dill, tarragon and chives - a match made in heaven!

Ingredients

  • 150g seabass fillet

  • 4 new potatoes, peeled, cooked and sliced

  • 30g peas - cooked

  • 1 punnet cress, to serve

  • 1 clove garlic

  • spring thyme

  • 100g watercress, wilted to serve

  • Herb crème fraiche

  • 3 tbsp crème fraiche

  • ½ clove garlic (crushed)

  • 1 tbsp shallot (finely chopped)

  • 1 tbsp dill (chopped)

  • 1 tbsp tarragon (chopped)

  • 1 tbsp chives (chiopped)

  • 2 drops tabasco

Method

  • 1.

    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.

  • 2.

    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.

  • 3.

    To make the herb crème fraiche, mix all the ingredients together and season.

  • 4.

    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

  • 5.

    Garlic.

  • 6.

    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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