How to Prepare Favorite Lemon and rosemary pan fried sea bass with sautèed potatoes

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We hope you got benefit from reading it, now let’s go back to lemon and rosemary pan fried sea bass with sautèed potatoes recipe. To cook lemon and rosemary pan fried sea bass with sautèed potatoes you need 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to cook Lemon and rosemary pan fried sea bass with sautèed potatoes:

  1. Provide 4 of fillets.
  2. You need of Potatoes.
  3. Provide of Olive oil.
  4. Provide of Fresh rosemary.
  5. Prepare of Juice of 1 lemon.
  6. Prepare to taste of Salt.

Instructions to make Lemon and rosemary pan fried sea bass with sautèed potatoes:

  1. Mix oil, lemon, salt and rosemary. Marinate the fish for about an hour.
  2. Peel chop and Par boil potatoes for about 5 minutes. Leave to cool for about 20 mins. Now add olive oil to a pan. Sauté potatoes for about 10 mins on medium heat or until crispy to your liking, season with salt and rosemary.
  3. Meanwhile, heat more oil in a pan, not too much because you have the oil from the marinade. When pan is nice and hot, add fish skin side down. Leave to crisp up. Flip just for one min to cook other side, don't over cook it. Serve 😊.

As Nigels says, "baking a joint of meat or a large fish on a layer of potatoes is a reliable way of ensuring they stay moist. The juices from the roast are soaked up by the. This crisp, crunchy fish has just a fraction of the fat – and none of the mess – of deep-fat frying. Serve with tartar sauce, white-and-wild rice, and steamed broccoli. Recipes include Genoese sponge cake and lemon curd muffins, game pies, cheesy tarts and real ginger beer.

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