Pan Fried Seabass, Sauce Vierge and New Potatoes
Sauce Vierge is a classic French sauce that perfectly accompanies fish or just about any variety. The sauce is fresh, piquant and salty as well as fragrant. We love to serve it with pan-fried Sea Bass with seriously crispy skin, but it works just as well with Salmon, Cod, Halibut or Brill if you fancy pushing the boat out. You can't beat new potatoes as a side dish with a classy dish like this one. 👋 We have allowed for 2 seabass fillets per person in this recipe which does make for a more expensive recipe per serving. If you are feeding children, you may wish to order less fish.
Method
Based on 4 servings, adjust as needed.
Step 1
Start by making the star of the show, which is the sauce vierge. Chop the black olives, anchovies and tomatoes. Drain the capers and grate the garlic. Pour in just over half of the olive oil into a small saucepan and add in the ingredients you just chopped. Place on to a low heat and heat until just warm (2-3 minutes) before removing from the stove and setting to one side.
Step 2
Boil the halved new potatoes in a pan of boiling salted water for 12-15 minutes until tender. Drain, coat in a splash of olive oil and season with salt and pepper.
Step 3
While the potatoes are cooking, into a large frying pan, add a final drizzle of olive oil. Once hot, lay in the sea bass fillets (you may need 2 pans if cooking for 2) and season well with salt and pepper. Cook on the skin side for 4-5 minutes before turning the fish over using a fish slice or spatula and cooking for a further 1 minute before turning off the heat and allowing the residual heat in the pan to finish off cooking the fish.
Step 4
While the fish is resting, add the lemon juice and zest to the now-cooled sauce vierge along with the chopped parsley. Serve the fish, along with the boiled potatoes and a few spoonfuls of the sauce. If you wish, you can toss the potatoes through the remaining sauce Vierge.
- Ingredients
- Based on 4 servings
-
70g Black Olives, roughly chopped 1x Sainsbury's Pitted Kalamata Olives with Herbs 70g -
150g Baby Plum Tomatoes, chopped 1x Sainsbury's Baby Plum Tomatoes 325g -
5 Anchovy Fillets, chopped 1x La Monegasque Anchovy Fillets In Olive Oil 100g -
30g Parsley, picked and chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
8 Sea bass Fillets, pin boned 2x Sainsbury’s Sea Bass Fillets ASC x4 360g -
2 tbsp Capers, drained 1x Sainsbury's Non Pareilles Capers in Brine, Inspired to Cook 100g (65g*) -
1 Lemon, juice and zest 1x Sainsbury's Lemons -
5 tbsp Extra Virgin Olive OIl 1x Sainsbury's Olive Oil, Extra Virgin 500ml -
750g New Potatoes, cut in half 1x Sainsbury's Anya Potatoes, Taste the Difference 750g -
1 Garlic Cloves, peeled and grated 1x Sainsbury's Garlic -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g