Sizzled Sea Bass & Citrus Butter

Cook the potatoes

• Slice any of the larger baby potatoes in half.
• Pop the potatoes in a pan and cover with cold water, add the ground turmeric and a generous pinch of salt, then bring to the boil and simmer for 12 - 14 minutes, until cooked (a knife should go through them easily).
• Drain them, then add them back to the pan, season with salt and pepper and crush lightly with a fork. Add a drizzle of oil or butter, depending on your preference.

Make the citrus butter

• While the potatoes are cooking, make the citrus butter. Zest and juice the lemon.
• Whisk together the butter, lemon zest and juice and the dried dill with a pinch of salt and pepper.
• Get your green beans ready to cook before you start your sea bass, so that they are both ready at the same time.

Cook the sea bass

• Heat a dash of oil in a frying pan over a medium heat. Add the sea bass skin-side down and cook for 3 minutes on one side before turning and cooking for 3 minutes on the other side. (Time may vary depending on the size of the fillets and your stove, always check it’s cooked through.)
• Once the sea bass is cooked, turn the heat down to low and add the citrus butter, and when it melts use it to baste the sea bass. Cook for 1 minute on a low heat.

Cook the green beans

• Cook the green beans in boiling salted water for 3 - 5 minutes until tender then drain.

Plate Up

• Plate up the sea bass with the green beans and crushed potatoes, make sure to pour over all the delicious cooking juices from the pan. Tuck in!