CURRIED SEA BASS & POTATO ROSTI
Can you call this an alternative to fish and chips. Grilled sea bass served on a bed of double cooked potato rosti’s first pan fried and then left to crisp up in the oven. Another great recipe from John Whaite.
This recipe is best suited for a summers Friday night, just open up an iced cold drink and enjoy. I personally enjoy a bottle of corona using up any extra limes that I haven't already used to garnish the main dish.
Ingredients (Serves 4 or 2 Hungry People)
- 4 Large Floury Potatoes
- 4 Sea Bass Fillets
- 3Tbsp Red Curry Paste
- Sea Salt Flakes
- Olive Oil
- 50g Unsalted Butter
- Coarse Black Pepper
- Small Handful Coriander
- 1 Lime (To Serve)
- Preheat the oven to 200C/ Gas 6. Peel the potatoes before coarsely grating them into a clean tea towel or muslin cloth. Add a generous pinch of salt and pepper to the potatoes, tossing it through, then squeeze the towel as tightly as possible to remove all of the excess moisture from the spuds. Divide the potatoes into eight.
- Heat 3tbsp of oil and the butter in a large frying pan over a high heat. Once the fat is hot, reduce the heat to medium. Form the potatoes into eight very tightly compacted patties. Fry the rösti for 2-3 minutes per side, then drain on a piece of kitchen paper and allow to cool for a few minutes.
- Score the skin sides of the fillets with four or five slashes and put them into a mixing bowl. Coat the fish fillets in the red curry paste along with a splash of oil and a pinch of pepper.
- Once well coated, place the fish onto the baking tray, along with the potato rösti’s. Roast in the oven for 12-15 minutes, until the fish is cooked through. Serve as per the photos.