The finished recipe. Pan-Fried Seabass with Crushed Peas and PotatoesIngredients 1 to 6. 170 g Seabass fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.). 170 g New potatoes (Raw weight, skins on.). 80 g Frozen peas. 7 g Olive oil. A teaspoon, drained Capers. A few leaves, shredded Fresh mintIngredients 7 to 8. A squeeze Lemon juice. To taste SaltStep 1. Boil the potatoes for fifteen minutes, adding the peas for the last three. Drain and crush roughly with a fork, with most of the oil, the capers, mint, lemon and salt.Step 2. Pat the seabass skin dry and score it three times. Heat the rest of the oil in a non-stick pan over a medium-high heat.Step 3. Lay the fish in skin-side down, press it flat with a spatula for the first thirty seconds, then leave it for four minutes until the skin is crisp and the flesh is opaque most of the way up.Step 4. Turn it for one minute, then serve on the crushed potatoes.
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