Recipe: Seabass and fennel with sauteed potatoes and salsa verde

I don’t like to pick favourites for I am a lover of all foods. However, tonight’s dinner wins! Totally delicious so cook it, cook it now! 

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Ingredients (serves two)

2 x small gherkins
2 x tsp of capers 
1 x flat tsp of dijon mustard 
1 x large handful of parsley 
1 x clove of garlic
1 x bulb of fennel 
1 x small lemon
150ml of white wine or vegetable stock
0.5 tsp x mint sauce or 0.25 x handful of mint leaves
1 x large handful of flat leaf basil
4 x medium white potatoes (depending on how greedy you are) 
2-4 x fillets of seabass (depending on the size of the fillet and the greed of the chef) 
a sprinkle of thyme
olive oil 
red wine vinegar 

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Preheat the oven to 160 degrees (in a fan oven, 180 degrees if not). Slice the potatoes into small cubes and parboil for approx five minutes until very nearly cooked, then drain and leave to stand. Whilst the potatoes are boiling add the gherkins, capers, mustard, parsley, basil, garlic olive oil, mint sauce and red wine vinegar into a food blender and blend together to a consistency where everything appears very finely chopped. You could chop the herbs, capers, garlic and gherkins very finely by hand then add the oil and vinegar if you prefer; however, if you do this it would make sense to crush your clove of garlic rather than chop. Once you have blended together, season to taste.  

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NB: The salsa verde will serve approx 4 people, however making less is a bit more hassle than it’s worth. The dressing will keep in the fridge and can be served alongside any meat or fish. 

Next remove the end the stalks from the fennel bulb and remove the bottom of the bulb. Discard these, then chop the rest of the stalks and remaining bulb into chunks approx 0.25 of an inch in thickness. Chop the left over basil stalk and add to a roasting tray along with the fennel, the sliced lemon (with skin), a good drizzle of oil and 150ml of  white wine or vegetable stock. Add a grind of salt and pepper on top then place in the preheated oven. Cook for 15 minutes. 

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Whilst the fennel is cooking, heat approx 2 tablespoons of olive oil in a frying pan with the large sprinkle of thyme and a little salt and pepper. Add the potatoes and sautee on a medium/high heat, turning regularly until golden brown. 

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When the fennel has cooked for 15 minutes, place the seabass fillets on top of the fennel mix skin side up. Cook for a further 15 minutes. 

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When the potatoes are brown and the fennel and seabass has reached its cooking time, serve! Trust me, this is so so good. 

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