Seabass with Bombay potatoes and fried egg
Smelly, expensive, bony... fish doesn’t always have the best reputation, but it’s packed full of nutrients and there’s a whole ocean of flavours to explore. Here’s one delicious recipe to get you started.
2 seabass fillets
2 large potatoes peeled and diced into 1cm chunks
1 clove garlic crushed
½ chilli, sliced
1tbsp curry powder
½tsp mustard seeds
1tsp grated ginger (optional)
3 spring onions, sliced
1. Boil the potatoes in salted water until just tender but retaining a slight bite, then drain.
2. Slash the skin of the seabass three of four times, then brush the fillets with oil and season.
3. Cook under a preheated grill, skin side up, until the skin is crispy and then turn over and cook the flesh side for one minute.
4. Heat a little oil in a non-stick pan, add the mustard seeds and allow to pop.
5. Next add the ginger, garlic, chilli and curry powder, cook for one minute, then add the potatoes.
6. Continue to cook, turning gently until they are brown and crispy. Remove from heat.
7. Fry the eggs.
8. Spoon some potatoes onto a plate and top with a seabass fillet, then a fried egg.