Fried Sea Bass Samphire and Savoyard Potatoes
Impress your guests with Dad's continental fried sea bass recipe. Beautiful fish with a crispy skin, on a bed of samphire and savoyard potatoes - delicious!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.whatdadcooked.com.
Ingredients
- 1.4kg Whole sea bass filleted to make 2 large fillets. Retain the fish bones.
- 900g Waxy type (such a Charlotte) or large new potatoes
- 1 Large sweet Spanish onion or medium English
- 400g Samphire – or spinach or chard
- 50g Butter
- Olive oil
- Lemon
- Salt and Pepper
- 2 tbs Crème fraiche or cream
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