Sea Bass, Garlic Butter and Crushed Potatoes

with Roasted Cherry Tomatoes
Calorie smart
While this one's simple to prep, it's bound to impress!
Cooking time: 40 min
Cals 565 · Prot 37 · Carbs 55 · Fat 24
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Seabass and butter

330 Grams
Garlic cloves
3 Piece
Fresh parsley
15 Grams
Salted butter
50 Grams
20 Grams
0.5 Tsp
Vegetable oil
1 Tbsp


600 Grams
1 Tsp
Cherry tomatoes
150 Grams
Olive oil
1 Tbsp
Vegetable oil
1 Tbsp


1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Wash the potatoes and chop them into bite-size pieces. Cook them in a pot of salted boiling water for 15-20 min or until tender. Once cooked, drain and leave them to steam dry in a colander.
2 Roast tomatoes
Meanwhile, place the whole cherry tomatoes on a large baking tray. Drizzle with olive oil. Give the tray a good shake until the tomatoes are coated. Roast for 25 min.
3 Prep
Meanwhile, peel and mince the garlic. Finely chop the parsley leaves. 
4 Make garlic butter
Heat a pot or pan over a medium-low heat with the butter and garlic. Once melted, cook for 1 min. Add the chopped parsley and capers and cook for 1-2 min further. Make sure not to burn the butter or garlic! Set aside to infuse. 
5 Roast potatoes
Place the drained potatoes on a second baking tray. Drizzle generously with oil, crush with a fork and season with salt. Bake, on the top shelf, for 20 min until crisp. 
6 Fry seabass
Meanwhile, pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a pan with a drizzle of oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1 min further. Serve the seabass alongside the potatoes and tomatoes. Drizzle the potatoes with the garlic butter.
Tips for fussy eaters
Leave the parsley and capers out!
Pro tip
Boil the potatoes ahead of time! The cooler they are before roasting, the crispier they will go!

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