Grilled sea bass, crisp potato skins & crab butter recipe | Good Food

Ingredients

• 1kg Maris Piper potatoes
• 2 tbsp vegetable oil
• handful thyme sprigs plus a few leaves to serve
• good sprinkle of flaky sea salt
• 1 salad onion white part finely chopped
• 2 tbsp white wine vinegar
• 4 sea bass fillets (or another fish from the counter that can be eaten with its skin on), descaled
• 50g butter softened
• 100g pot prepared white and brown crabmeat (we used Fifty Fifty)
• olive oil