Spread the love

This Pan-Fried Sea Bass, Creamed Potatoes, Spring Onions, and Chilli recipe offers a delightful harmony of textures and flavors. The crispy-skinned sea bass pairs beautifully with the creamy potatoes, while the spring onions and chilli add a touch of freshness and a gentle kick.

While not specifically a recipe for using leftovers, it’s still a great option for a weeknight meal as sea bass cooks quickly and the creamy potatoes can be made using leftover mashed potatoes (if you have some on hand!).

Difficulty: Medium

Time: 30 minutes

Pan-Fried Sea Bass, Creamed Potatoes, Spring Onions and Chilli Recipe

Pan-Fried Sea Bass, Creamed Potatoes, Spring Onions and Chilli Recipe Ingredients:

This recipe pairs pan-fried sea bass with creamy potatoes, a touch of freshness from spring onions and chilli, for a delightful and satisfying meal. Here’s what you’ll need:

For the Sea Bass:

Sea Bass Fillets (2 x 150g/5oz each) – Use fresh sea bass fillets for the best flavor.
Olive Oil (1 tablespoon) – For pan-frying the sea bass.
Salt and Freshly Ground Black Pepper (to taste) – Seasoning is key!
Flour (1 tablespoon) – For a light dusting on the sea bass skin. (optional)

For the Creamed Potatoes:

Potatoes (3-4 medium potatoes) – Choose starchy potatoes like Russet or Maris Piper for a creamy texture.
Milk (1 cup) – Whole milk creates a richer sauce, but low-fat milk can be substituted.
Butter (2 tablespoons) – Adds richness and flavor to the mashed potatoes.
Salt and Freshly Ground Black Pepper (to taste) – Seasoning is key!
Fresh Chives (optional, for garnish) – Chopped chives add a pop of color and freshness.

For the Spring Onions and Chilli:

Spring Onions (2-3) – Sliced thinly on the diagonal.
Red Chilli Pepper (1/2, seeds removed, optional) – Finely chopped for a touch of heat. Adjust the amount according to your spice preference.
Olive Oil (1 tablespoon) – For sauteing the spring onions and chilli.

Pan-Fried Sea Bass, Creamed Potatoes, Spring Onions and Chilli Instructions:

Follow these steps to create your delicious pan-fried sea bass with creamy potatoes:

Prepare the Potatoes: Wash and peel the potatoes. Cut them into evenly sized cubes for faster cooking. Place the potatoes in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain the potatoes and return them to the pot.
Mash the Potatoes: While the potatoes are hot, mash them with a potato masher or use a hand mixer. Add the milk and butter, and mash until smooth and creamy. Season with salt and freshly ground black pepper to taste. Set the mashed potatoes aside.
Prepare the Sea Bass (optional): Pat the sea bass fillets dry with paper towels. Season them generously with salt and freshly ground black pepper. If desired, lightly dust the skin side of the fillets with flour for extra crispness.
Heat a Pan for the Sea Bass: Heat olive oil in a large skillet or frying pan over medium-high heat.
Pan-Fry the Sea Bass: Carefully place the sea bass fillets, skin-side down, in the hot pan. Don’t overcrowd the pan. Sear the skin for 3-4 minutes, or until golden brown and crispy. Gently flip the fillets and cook for an additional 2-3 minutes, or until the flesh is opaque and cooked through.
Prepare the Spring Onions and Chilli (optional): While the sea bass cooks, heat another tablespoon of olive oil in a small pan over medium heat. Add the sliced spring onions and chopped chilli (if using) and cook for a minute or two, until softened.
Assemble and Serve: Divide the mashed potatoes between two plates. Top with the pan-fried sea bass fillets. Spoon the spring onion and chilli mixture (if using) over the sea bass. Garnish with chopped fresh chives (optional) and serve immediately.

Pan-Fried Sea Bass, Creamed Potatoes, Spring Onions and Chilli Serving Suggestions:

This elegant and flavorful dish can be enjoyed in several ways:

Complete Meal: This recipe provides a well-rounded meal with protein (sea bass), carbohydrates (creamed potatoes), and vegetables (spring onions and chilli). It’s perfect for a satisfying dinner on its own.
Special Occasion Worthy: The presentation of this dish makes it suitable for a special occasion or a romantic dinner.
Fine-Tuning Portions: This recipe can easily be adjusted to serve more or fewer people. Simply adjust the number of sea bass fillets and potato portions accordingly.

Why Pan-Fried Sea Bass, Creamed Potatoes, Spring Onions and Chilli Isn’t the Best Leftover Recipe

While this recipe is delicious, it might not be the most ideal for leftovers. Here’s why:

Sea Bass Texture: Sea bass is a delicate fish and can become dry or rubbery if reheated. The crispy skin may also lose its texture upon reheating.
Creamy Potatoes: Reheated mashed potatoes can become dense or gluey.
Freshness is Key: The fresh elements like spring onions and chilli add vibrancy to the dish, but they might lose their crispness and flavor upon reheating.

However, there are ways to potentially salvage leftovers from this recipe:

Reheat the Sea Bass Gently: If you do have leftover sea bass, reheat it gently in a pan with a little butter or oil to avoid drying it out. You can also flake the cooked fish and use it in another dish like fish cakes or a fish salad.
Mashed Potato Options: Leftover mashed potatoes can be used in various ways. You can transform them into potato pancakes, potato salad, or add them to soups or stews.

While this specific recipe might not be the best for leftovers, the components can be repurposed into other delicious dishes!

Take a look at more recipes to reduce food waste here.