A simple and tasty dish of sea bass with crispy potato rosti and fresh cherry tomato salsa.
For the Rosti:
Boil the spuds in their jackets for exactly 7 mins, cool a little, and then peel.
Grate coarsely then add the onion, garlic and lots of seasoning.
Mould into rosti and chill for 20 mins.
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.
Drain on kitchen paper.
For the Salsa:
Fry the bacon until crispy, then simply combine with all the other ingredients.
For the seabass:
Pre-heat the oven to 200°C/gas 6.
Season the fillets well.
Heat a frying pan until hot and then add the oil and the fillets skin side down.
Fry for 2 mins then flip over and place in the oven for 2 mins.
Place the rosti in the centre of the plate, top with the seabass and spoon the salsa over and around.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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