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 reserve a cup of the cooking water.
2 Prep salsa
Meanwhile, chop the parsley, raisins, tomatoes, capers and walnuts as finely as possible.
Add the chopped parsley, raisins, tomatoes, capers, walnuts, oliveoil and a squeeze of lemon juice to a bowl. Season with salt and pepper. Set aside.
Peel and roughly chop the garlic. Add the garlic, redvinegar, stockcube and 50/75/100 ml of the reserved potato cooking water to a food processor. Blend until smooth. Add the potatoes to the food processor and briefly blend again to combine. Gradually add the oliveoil. Blend until all the oil is incorporated and the mixture is smooth and creamy (see pro tip!). Set aside.
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 the skordalia with the seabass and tomato salsa to the side. Garnish with any leftover lemon wedges.
Tips for fussy eaters
If you'd like your skordalia to taste only mildly of garlic, try boiling the peeled garlic cloves in milk for around 5 minutes first!
Don't overblend the potatoes - otherwise they will become gloopy!
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