Here’s my twist on Jamie Oliver’s Food Revolution fish recipe. Using very similar skills to his classic pan-fried salmon and vegetable dish, I’m mixing it up a little and showing how you can create incredible variations in flavour.
If you’re buying whole fish and filleting it yourself, make sure you look out for bright, clear eyes. The brighter the eyes, the fresher the fish. My children are fascinated by the whole process and we’ve luckily avoided any squeamishness by making it the norm whilst they’re still young.
Samphire is the asparagus of the sea. Delicate, tender, delicious.
I’ve chosen to accompany the fish with Swedish Hasselback potatoes. They’re really easy to make, and I love how this little twist transforms the humble potato to make it super-crispy and delightfully moreish.
The lemongrass butter gives everything a clean and zingy lift. You can make it ahead and store it in the freezer for future use; it’s stunning on charred corn on the cob.
- 2 Seabass fillets
- 150g Samphire
- 100g Butter, softened
- 1 Lemongrass stalk
- 1cm Ginger
- 1 Parsely sprig
- 1 Tbsp Ponzu
- 6 Small waxy potatoes (you may wish you’d cooked more though…)
- Salt & Pepper
- Olive Oil
Preheat the oven to 200°C.
To make the butter, remove the tough outer leaves of the lemongrass and finely slice the core with the parsley leaves. Peel and grate the ginger into a bowl and mix it together thoroughly with the lemongrass, ponzu, butter, parsley and pepper. Tip the butter onto a sheet of greaseproof paper and form it into a log shape. Wrap it up like a Christmas cracker and pop it into the fridge so that it firms up.
The potatoes need to be evenly sliced without cutting all of the way through, so that they fan out when cooked. The more slices, the crispier the results. I use a wooden spoon as a jig to hold the potato in place and stop the blade. You’ll find it easiest with a very sharp, thin bladed knife.
Heat a couple of tablespoons of oil in a roasting tray with a knob of butter and then carefully add the potatoes, making sure that they’re nicely coated. Roast for about 50 minutes until beautifully golden and crispy.
Slash the skin of your fish. This will help the heat to penetrate the thickest part so that you have evenly cooked fish.
Heat a non-stick frying pan and add a little oil just to coat the surface. Season the fish before placing it skin-side down into the pan, pressing it down for the first few seconds to prevent it from curling up. Cook the fish for 3 to 4 minutes without touching it or moving it around. Once the skin is golden and crispy, gently turn it over and cook for a further minute.
Steam the samphire for just 3 minutes and dress it with a squeeze of lemon juice.
Assemble your dish, topping with a slice of the lemongrass butter. Don’t place the butter directly onto the skin as I have done below if you want to keep it nice and crispy.
As always, recipes are merely guides; mix it up a little, adapt to your tastes and build on the foundations to satisfy your soul. The next time I cook this dish I’m going to focus on the Swedish angle and switch the lemongrass for some form of dill sauce.