Pan-Fried Sea Bass with Lemony Vegetables and Mashed Potato

Pan-Fried Sea Bass with Lemony Vegetables

Crispy pan-fried sea bass with zesty lemon vegetables and creamy mashed potatoes—a fresh, wholesome dinner full of flavour!

Ingredients:

• For the Sea Bass:
  • 2-4 fillets of sea bass
  • Salt and pepper, to taste
• For the Vegetables:
  • 1 aubergine, chopped into 1–2 cm chunks
  • 3 courgettes, chopped into 1–2 cm chunks
  • A handful of mange tout
  • Juice of ½–1 lemon (adjust for serving size)
  • 2 tsp whole cumin
  • 1 tsp ground coriander
  • ½ tsp chilli powder (optional)
  • Butter, for frying
  • Salt and pepper, to taste
• For the Mashed Potatoes:
  • Potatoes (quantity as desired)
  • Butter
  • Salt and pepper, to taste

Method:

1. Prepare the Mashed Potatoes:

   • Cook the potatoes as usual. Mash with butter and season to taste. Leave the skins on for extra texture and flavour.

2. Cook the Vegetables:

   • Heat butter in a large pan over medium heat. Add the aubergine with a pinch of salt and pepper, stirring occasionally for 5–10 minutes.
   • Squeeze in the juice of ½ a lemon (or a whole lemon for larger servings). Continue cooking until the aubergine begins to brown.
   • Stir in the courgettes and cook for another 5 minutes. Add the mange tout, a little more butter, and another squeeze of lemon juice if desired.
   • Sprinkle in the cumin, coriander, and optional chilli powder. Mix well and cook for another 2–3 minutes until vegetables are tender and fragrant.

3. Pan-Fry the Sea Bass:

   • Heat a large frying pan over high heat. Place the sea bass fillets skin-side down in the dry pan. Cook for about 5 minutes or until the skin is crisp and golden.
   • Add a knob of butter to the pan, flip the fillets, and cook the flesh side for another 2–3 minutes. Avoid moving the fillets too much to retain their shape.

4. Assemble and Serve:

   • Plate the mashed potatoes first, followed by the lemony vegetables. Top with the crispy sea bass fillets.
   • Add an extra squeeze of lemon juice over the fish and serve immediately.

Pro Tip:

For an elevated touch, garnish with fresh parsley or dill. Pair with a crisp white wine for a restaurant-quality meal at home!