Sea Bass, New Potatoes and Asparagus

Sea Bass, New Potatoes and Asparagus

For more recipes and inspiration visit @sonasfoodjournal on Instagram

👩🏽‍🍳Top tip: Whilst super simple, mise en place is absolutely key to this recipe so ensure you read through and get everything in place before you fire up your stovetops to start cooking as you will have 3 pans on the go simultaneously at times.

Serves 2


2-4 sea bass fillets (skin on & boneless)

350g new potatoes 🥔 ,sliced chunkily

180-200g fine asparagus spears, woody ends removed

2 garlic cloves 🧄, minced

2-3 tbsp chopped fresh dill 🌿

1 tsp plain flour

Knob of butter 🧈

Salt & pepper to taste

Drizzle of oil (I used cold pressed rapeseed oil)


For the fish

1. Pat dry the sea bass fillets with a paper kitchen towel and place skin side up on a plate. Score each fillet 3 times to avoid curling during the cook.

2. From a height, sprinkle the plain flour evenly over the skins. This aids the drying of the fillets to ensure best results for crispy skins. Season.

3. Drizzle a little oil in a non-stick frying pan over a medium-high heat. Once hot, place the sea bass fillets, skin side down, in the pan. Sprinkle the minced garlic over the flesh and season at this stage. Cook for 3-5 mins until the skin is golden and crisped up nicely. Tip: You can use a fish slice or spatula to hold the fillets down if they start to curl to ensure even cooking.

4. Carefully flip the fillets and cook flesh side down for 1-2 mins. The fish is cooked when the flesh is opaque.

For the asparagus

1. Place a griddle pan over a high heat. When hot, throw on the asparagus spears, drizzle over a little oil and season. Cook for 3 mins until cooked, they should bend slightly but still have a bite to them.

For the potatoes

1. Bring some water to the boil in a pan with a pinch of salt. Add the potatoes and cook for about 8-10 mins, until cooked. Drain the water leaving the potatoes in the pan.

2. Add a knob of butter and throw in the dill. Check the seasoning and adjust if necessary. Give the pan a shake or stir so the butter and herb have coated the potatoes.

Serve up with some 🍋 and dive in!

For more recipes and inspiration visit @sonasfoodjournal on Instagram

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