Sea Bass With Potatoes And Crispy Savoy Cabbage Food

SEA BASS WITH POTATOES AND CRISPY SAVOY CABBAGE

Steps:

• 1. Peel the potatoes, wash and cut them into slices. Place the potato slices in a baking pan (35 x 30 cm), drizzle with olive oil, sprinkle with two teaspoons Vegeta Natur and bake in a preheated oven at 180°C for 40 minutes, until the potatoes have a nice golden crust. 2. Rub the outside of the clean fish with remaining Vegeta Natur, place a clove of garlic and a sprig of rosemary in the cavity of each fish. 3. Heat olive oil, and fry the fish on both sides . 4. Take the potatoes out of the oven, place the fried fish on top of them. Arrange the tomatoes on top of the fish. 5. Add wine and return the baking pan to the oven and bake the fish, potatoes and tomatoes for another 15 minutes. When done, sprinkle with parsley. 6. Clean savoy cabbage, wash the leaves and place them in a pot with little water at the bottom. When the water boils, cook for exactly one minute and remove. Cut the leaves into strips and season with olive oil mixed with pressed garlic and sea salt. 7. Serve the fish warm with roasted potatoes and crispy savoy cabbage.

ONE-POT CABBAGE & BEANS WITH WHITE FISH

Steps:

• Heat the butter in a large sauté pan until starting to sizzle, add the bacon, then fry for a few mins. Add the onion, celery and carrots, then gently cook for 8-10 mins until softening, but not brown. Stir in the thyme and cabbage, then cook for a few mins until the cabbage starts to wilt. Pour in the wine, simmer until evaporated, then add the stock and beans. Season, cover the pan, then simmer gently for 10 mins until the cabbage is soft but still vibrant.
• When the cabbage is done, cook the fish. Season each fillet, then dust the skin with flour. Heat the oil in a frying pan. Fry the fish, skin-side down, for 4 mins until crisp, then flip over and finish on the flesh side until cooked through. Serve each fish fillet on top of a pile of cabbage with a few small potatoes, if you like.

CHINESE STEAMED BASS WITH CABBAGE

Steps:

• Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
• Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

GRILLED SEA BASS, CRISP POTATO SKINS & CRAB BUTTER

Steps:

• Heat oven to 180C/160C fan/gas 4. Cut the ends from the potatoes and keep. Cut the peel and 1cm flesh from the potatoes, leaving blocky barrels of potato behind. On a shallow baking tray, massage the skins and potato ends with the oil, salt and thyme sprigs. Roast for 30 mins, turning halfway through, until tender and starting to crisp. Set aside until later.
• Simmer the salad onion with the vinegar until reduced to 1 tsp or so. Strain the vinegar into the butter (keep the onion), add the crab and some seasoning, and mash well. Chill until needed.
• Heat grill to high - make sure it's really hot before you cook the fish. Slash the skin of each fillet three times and season. Put the potatoes under the grill for 2 mins or until hot and starting to crisp again, then lay the fish fillets on top. (If your grill doesn't go very high, fry your fillets, skin-side down, in a non-stick frying pan to crisp it up before putting them on top of your potatoes.) Pour olive oil over the fish, and grill for 4 mins or until opaque with the skin crisping.
• Dollop ¼ of the crab butter onto each fillet, then grill for 1 min until the butter begins to melt. Using a fish slice, transfer the fish to warmed plates to serve, with the potato skins, a few thyme leaves and a charred onion & tomato salad.