Sea Bass with Feta and Chilli Sweet Potatoes
Sea Bass with Feta and Chilli Sweet Potatoes served with simple steamed spring greens. As a fish, Sea Bass can carry flavours really well, and this sweet potato mash packs a punch with chilli, lemon and feta cheese. The Sea Bass itself has been treated with care, seasoned and then cooked simply until the skin is crisp and the flesh is just cooked through. This healthy Sea Bass dish is perfect for a mid week dinner. Served with simple steamed greens, it can become a weekly staple as it is also very quick to make.
Where to buy Sea Bass in Aberdeen
Fishmongers such as Peterhead Fish Company, Amity Fish Company or Granite City Fish are the best places to buy Sea Bass for this Sea Bass with Feta and Chilli Sweet Potatoes recipe in Aberdeen.
Other Recipes to Try:
- Chipotle Fish Tacos with Lime and Jalapeño Slaw
- Sea Bass with Panzanella Salad
- Jerk Sea Bass with Rice and Peas
- Seafood and Fennel Stew
- Seabass with Preserved Lemon, Tomato and Olive Sauce
- Seabass, Chilli and Garlic Greens Spaghetti, Garlic Crisps
TIPS
- Sea bream would be a good substitute for seabass.
- Any leafy green vegetable would work well in this recipe.
- Taste a tiny bit of raw chilli to test the heat of the chilli. This is the only way to truly know how hot a chilli is and then you can decide how much to use based on your preference.
- For extra flavour, fry chopped chilli and garlic in olive oil over a high heat for 30 seconds and add the steamed greens (or vegetable of your choice) and stir fry for a couple of minutes.
Seabass with Feta & Chilli Sweet Potatoes
Seabass is a great fish as it can carry strong flavours very well like this dish where it is served alongside sweet potato mash spiked with chilli, lemon and feta with steamed greens on the side.
Ingredients
- 1 Seabass Fillet
- 1 Sweet Potato
- 1 Lemon
- 75 g Feta Cheese crumbled.
- 1 Red Chilli half chopped and half finely sliced.
- 1 Garlic Clove finely sliced.
- 2 Handfuls of Spring Greens
- Olive Oil
- Salt & Pepper
Instructions
- Take the fish out the fridge around 20 minutes before cooking, to come to room temperature.
- Chop the sweet potato (skin on) into small chunks. Add to a microwaveable bowl with half the lemon, a sprinkle of both salt and pepper and 100ml of water. Cover with cling film and cook in the microwave on high for around 10 minutes or until soft.
- Meanwhile, steam the spring greens for around 5 minutes, seasoning with salt and pepper.
- Season the fish with salt & pepper and drizzle with a little olive oil.
- Heat a frying pan on a medium/high heat. Add the fish skin side down and press down the flesh with your fingers. This ensures the fish does not curl up, allowing the skin to crisp up evenly. When the skin has stuck to the pan and the fish no longer curls up, you can leave it.
- Cook the fish skin side down for around four minutes or until it is just about cooked right through. Turn over and cook the flesh for 30 seconds. Finish by squeezing the remaining lemon into the pan. Remove the fish and fry the sliced chilli and the garlic for 30 seconds until crisp.
- Whilst the fish is cooking, use a fork to crush the potatoes. Add the feta cheese and the chopped chilli.
- Serve the fish on top of the crushed potatoes, scatter around the greens and top with the crispy chilli and garlic garnish.
