LUSCIOUS LUNCHES: Sea Bass, Smashed Potatoes & Silky Veg

Sea bass is one of my favourite fish but it is quite expensive so we don’t have it often. However, I found some on the reduced section in my local supermarket so I jumped on it and brought it home for lunch. I decided to cook it up with some smashed potatoes and some ‘silky’ veg: pan-fried vegetables in a creamy sauce. Let me tell you more…

This is a 3-pan lunch so I probably wouldn’t cook the whole thing when we are out in the campervan but you can just pick one or two of the three parts to add to your camping lunches. It serves 2.

Poached Sea Bass

I think sea bass has such a lovely delicate texture and flavour that I really don’t want to add any sauces to it so I just poach it in milk

Ingredients:   ♦ 2 x sea bass fillets,  ♦ 150ml milk, ♦ sea salt and ground black pepper
To Cook: Put the milk, salt and pepper in a frying pan and bring up to a low heat. Place the sea bass fillets in the pan, skin-side down and let it cook gently for a couple of minutes. Turn the sea bass over and let it cook for another 2 minutes and then serve.

Smashed Potatoes

Ingredients:  ♦ 2 x large potatoes cut into small chunks with skin still on,  ♦ a tablespoon of butter or ghee,  ♦ sea salt
To Cook: Boil the potatoes and drain and let sit for a minute or two while the dry off. Bash them around lovingly in the pan to break them up a little. Melt the butter/ghee in a frying pan and tumble the potatoes into the pan and toss them in the melted butter. Cook for around 10-15 minutes turning occasionally until they have a nice, brown crunchy coating.

Silky Veg

Ingredients:  ♦ a small leek chopped into small pieces (or a small purple onion),  ♦ a handful of green beans chopped into inch-long pieces,  ♦ a handful of mushrooms (sliced),  ♦ a 250g pot of creme fraiche (or double cream if you prefer it richer),  ♦ a tsp of Dijon mustard,  ♦ a tsp of runny honey,  ♦ a tsp dried oregano
To Cook: Heat some olive oil in a frying pan, add the veg and fry for about 10 minutes until soft. Add the creme fraiche, mustard, honey and oregano, stir and let it cook for about another 5 minutes. Add sea salt and ground pepper to taste.

That’s all there is to it. Enjoy!

 

 

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