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Pan-fried Sea Bass with Rosemary Potatoes and Mojo Rojo Sauce

Foodie fish and chips recipe - Somerset Foodie pan fried sea bass with mojo rojo sauce

This really simple dish is a foodie take on fish and chips and it's totally transformed with our new Mojo Rojo sauce. Originating in Spain, this utterly delicious sauce combines red peppers with red wine vinegar, garlic and sweet paprika - it just seems to be greater than the sum of it's parts.

I roasted the potatoes in a hot oven and then threw in some bashed garlic cloves and plenty of fresh rosemary for the last 10 minutes. You could use any white fish for this dish such as hake or cod.

Ingredients for Pan-fried Sea Bass with Rosemary Potatoes and Mojo Rojo Sauce
Serves 2
2 x Fillets of Sea Bass
500g Maris Piper Potatoes, peeled and cut into even size chunks
4 tablespoons of cold pressed rapeseed oil
1 bulb of garlic, separated into individual cloves with the skin left on
A large sprig of fresh rosemary, needles stripped from the stalks
3-4 tablespoons Seville Sauces Mojo Rojo Sauce
A small bunch of flat leave parsley, picked and roughly chopped
Sea Salt

1. Preheat your oven to 200°C

2. Peel the potatoes and cut them into roast potato sized chunks, try to get them all as evenly sized as possible.

3. In a large saucepan, cover the potatoes with cold water, add a teaspoon of salt and bring to the boil. The secret to the best roast potato is in the par boiling. You want to boil them for as long as to dare, without them completely falling apart and the menu changing to mash potato. This is not an exact science as it depends on the potatoes you've used and the size of your chunks, so you will have to keep an eye on them, but it will be somewhere around 10 minutes.

Once you're happy that the potatoes are perfectly cooked, remove them from the saucepan into a colander using a slotted spoon. Tipping them into your colander could easily break them up and you're back to mash again - so do use the slotted spoon method!

4. Leave the potatoes to steam in the colander for at least 10 minutes whilst you pre-heat the rapeseed oil in your roasting tin.

5. Gently tip the steamed potatoes into the hot oil, being careful that you tip them away from you to avoid hot oil splashes and return the tin to the oven to roast for around an hour. It's important not to move the potatoes in the tin for at least 30 minutes, but after that, give them a turn using a spatula and return them to the oven.

6. After about 50 minutes, scatter the garlic cloves and rosemary over the potatoes and roast for a final 10-15 minutes.

7. Season the fish, heat a frying pan, add a couple of tablespoons of rapeseed oil and pan fry the fillets. Cook them skin side down until the skin starts to crisp, turn the fillets over in the pan, then turn off the heat. Leave the fish in the hot pan to finish cooking through.

8. Pile the roast potatoes onto each plate, place a sea bass fillet on top and drizzle over some of the mojo rojo sauce straight from the jar. Finish with a little chopped parsley and serve with a side salad or some green vegetables.

Enjoy! And foodies don't forget to tag us in your social posts and leave a review here when you cook this at home. Ben 

 



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