Pan Fried Sea Bass & Sautéed Potatoes

Make the green goddess dressing

• Juice ½ of the lemon, you will need the rest of the lemon for step 7.
• Place the basil, coriander, dill, lemon juice, cream cheese and a splash of water into a food processor, season with salt and pepper. Whizz until you have a smooth paste, set aside.

Cook the potatoes

• Cut the potatoes into thick slices (no need to peel). Add them to a bowl, drizzle with oil, add the chilli flakes and season with salt - toss well to coat.
• Heat a large pan over a medium heat. Add the potatoes and fry gently for 5 minutes, stirring frequently. Place the lid on the pan and steam for 5 minutes or until the potatoes are tender.
• Remove the lid, turn up the heat to a high and stir in ½ of the butter. Set aside.

Cook the seabass

• Make 3-4 deep incisions in the skin-side of the sea bass. Drizzle each fillet with some oil and season with salt and pepper.
• Heat a large frying pan over a medium heat, add the remaining butter to the pan. Add the fresh thyme and the rest of the lemon into the pan, cut side down.
• Add the sea bass, skin-side down and cook for 4 minutes or until the skin is golden. Turn the sea bass over and remove from the heat.
• Leave the sea bass to rest in the pan for 3 minutes (then check it's cooked through).

Prep the kale

• Roughly chop the kale. Massage the kale with some oil, salt and pepper.

Plate Up

• Plate up- start with kale, followed by the potatoes and sea bass, drizzle the green goddess dressing all over. Enjoy!