dinner · dairy-free
Sea bass with ’nduja potatoes
Crisp-skinned sea bass served over lightly crushed baby potatoes tossed with spicy ’nduja and slumped cherry tomatoes.
- Time
- 30min
- Steps
- 4
Ingredients
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Allergens
Contains fish.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Halve the baby potatoes and boil 12 to 15 minutes, until a fork slides in easily. Drain and crush lightly with the back of a spoon.
-
2
Warm the ’nduja in half the olive oil over medium heat. Add the halved cherry tomatoes and cook about 4 minutes, until they slump. Toss with the potatoes and divide between plates.
-
3
Pat the sea bass dry. Heat the remaining oil in the same pan and cook the fillets skin-side down for 3 to 4 minutes, pressing lightly at first to keep the skin flat.
-
4
Flip and cook 1 to 3 minutes more, until the center reaches 63°C (145°F). Serve over the potatoes with a squeeze of lemon.
