https://www.lifestylefood.com.au/recipes/5691/sea-bass-with-potato-rosti-and-bacon-and-cherry-tomato-salsa

LifestyleFOOD.com.au

A simple and tasty dish of sea bass with crispy potato rosti and fresh cherry tomato salsa.

Ingredients

  • For the Rösti

  • 2 large baking potatoes

  • 3 spring onions, finely sliced

  • 1 clove garlic, crushed

  • salt and freshly ground black pepper

  • olive oil, for frying

  • For the Sea Bass

  • 4 x 150g/5oz sea bass fillets

  • salt and freshly ground black pepper

  • olive oil, for frying

  • For the Salsa

  • 150g/5oz smoked bacon lardons

  • 1 small red bird's eye chilli

  • 20 cherry tomatoes, quartered

  • 1 tbsp chopped coriander

  • ½ ripe avocado, cut into small cubes

  • 1 tbsp sherry vinegar

  • 4 tbsp extra virgin olive oil

Method

  • 1.

    For the rösti, boil the potatoes in their jackets for exactly seven minutes. Cool a little, then peel and grate coarsely.

  • 2.

    Add the spring onions, garlic and plenty of salt and freshly ground black pepper.

  • 3.

    Mould into patty-shaped röstis and chill for 20 minutes.

  • 4.

    Heat a little olive oil in a frying pan and fry the röstis over a medium heat for four minutes on each side until crisp and golden. Drain on kitchen towel.

  • 5.

    Preheat the oven to 200C/400F/Gas 6.

  • 6.

    For the seabass, season the fillets well with salt and freshly ground black pepper. Heat a little olive oil in a frying pan and fry the fillets for a couple of minutes, skin-side down, then flip over and place in the oven for two minutes.

  • 7.

    For the salsa, fry the bacon until crisp, then simply combine in a bowl with all the other ingredients.

  • 8.

    To serve, place a fillet of sea bass on top of a rösti on each of four warmed plates and spoon over some refreshing salsa.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1243kj
  • Fat Total 104g
  • Saturated Fat 17g
  • Protein 38g
  • Carbohydrate 41g
  • Sugar 4g
  • Sodium 1312mg

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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