Seabass with Garlic Mash Potato

and Greek Tomato Salsa
This recipe is inspired by Skordalia, a tasty Greek garlic mash potato.
691 Reviews
Cals 645 · Prot 41 · Carbs 65 · Fat 25
Family-Friendly
Try Hello Chef Now
40 min
Seabass with Garlic Mash Potato and Greek Tomato Salsa
This recipe is inspired by Skordalia, a tasty Greek garlic mash potato.
691 Reviews
Cals 645 · Prot 41 · Carbs 65 · Fat 25
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Garlic mash
Potatoes
600 Grams
Salted butter 4*
30 Grams
Garlic cloves
2 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Seabass
Seabass 6*
330 Grams
Salt
1 Tsp
Vegetable oil
1 Tbsp
Tomato salsa
Fresh parsley
15 Grams
Golden raisins 14*
30 Grams
Cherry tomatoes
150 Grams
Capers
20 Grams
Walnuts 2*
30 Grams
Lemon
1 Piece
Olive oil
2 Tbsp
Salt
1 Tsp
Black pepper
0.5 Tsp

Allergens

*4 Milk, *6 Fish, *14 Sulphur Dioxide, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil potatoes

1 Boil potatoes

Peel and chop the potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 20 min or until soft. Drain and allow to steam dry for 5 min in a colander. 
Make salsa

2 Make salsa

Meanwhile, chop the parsley, raisinstomatoes, capers and walnuts as finely as possible. Add the lot to a bowl with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper and set aside. Chop the rest of the lemon into wedges.
Make garlic butter

3 Make garlic butter

Peel and mince the garlic. Heat a pot over a medium-low heat with the butter and garlic. Once melted, cook for 1-2 min. Make sure not to burn the butter or garlic! Set aside and keep warm.
Make mash

4 Make mash

Once the potatoes have steam dried, add them to the pan with the garlic butter. Mash until smooth and season with salt and pepper. Keep warm.
Fry seabass

5 Fry seabass

Pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable 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 1-2 min further.
Serve

6 Serve

Divide the garlic mash among plates. Serve the seabass and tomato salsa to the side along with the lemon wedges.
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