• Carole J Martin

Maison Pebe Pan Fried Sea Bass, Mustard & Caper Salsa Verde, Comte Potato Cake & Roasted Courgettes

Updated: Oct 30, 2019


4 Sea Bass fillets (pin boned if required)

2 Yellow Courgettes (if you are unable to get yellow ones, green work equally as well) sliced into round of about 5mm thick

For the Salsa Verde

In a blender add the following

3 tablespoons of small capers (either packed in salt or jar rinsed with cold water

4oz of Flat leaf Parsley

200ml of Good quality Extra virgin olive oil (I use Elizondo No3)

I teaspoon Maille Dijon mustard

1 chopped shallot

1 Medium clove of garlic

1 teaspoon of apple cider vinegar

For the Comte Potato Croquette

4 Medium Maris piper potatoes

50 grams of good quality aged Comte cheese

100 grams of fresh breadcrumbs

1 egg for coating

1 Lime thinly sliced for decorating

Method For the Salsa Verde

Add all the ingredients and blitz in a blender leaving a bit of texture to the Salsa This can be prepared the night before but miss out the vinegar and add before using the following if you are not going to use the same day.

Method Comte Potato Croquette & Courgettes

Pre heat the oven to 180 degrees.

Peel and cut the potatoes into roughly 1 inch cubes and boil in a pan of salted water until mash-able. Drain and add a knob of butter and some salt and pepper to taste and mash with a fork you want the mashed potato go hold its shape. Leave to cool and when it is cool enough to handle divide the mix into 4 and make patties of about 1 inch.

Whisk the egg in a bowl and in another bowl add the breadcrumbs and grate the Comte into the breadcrumbs add a generous pinch of salt and some pepper and mix through.

Dip each potato patty into the egg making sure all sides are covered and then roll into the breadcrumb and Comte mix when coated place on a non-stick baking tray and pop in the oven until golden brown (normally about 15 minutes)

After about 10 minutes place the Courgettes on a baking tray in the oven drizzle with extra virgin olive oil season and bake until they are just getting a light colour on the top you do not want them too soft.

Method for the Sea Bass

Take out the fridge about an hour before you are going to cook with them. Once the Croquettes have been in the oven for about 10 Minutes, add a large knob of butter to a large flat based frying pan and a drizzle of extra virgin Olive Oil. Heat but do not burn

Place the sea bass skin side down and using a fish slice or I use a large saucepan lid, gently press the fillets for about 30 second to prevent them curling. Spoon some of the hot butter onto the fillets and once the skin is crisp flip for no more than 30 seconds on the flesh side. Gently remove from the pan and place on some baking parchment whilst you start plating the dish.

Make a circle using the courgettes (I find about 6 normally works per plate) Place the Croquette in the middle and gently sit the Sea Bass on top of the croquette. Add a spoonful of the salsa verde and add a thin slice of lime on the top voila.

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Maison Pebe, No3, Montfort , 64190

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