I’m not sure about the lime, caper, sage combination, but that said I ate it all, but I would probably make some tweaks if I made it again. The rösti, though, I have to say, was an absolute triumph!
You will need two frying pans to make this. If you only have one make the sweet potato rösti first.
Sea bass, sage and capers with a sweet potato rosti
- 2 Sea Bass Fillets
- Plain Flour for dusting
- 75g butter (salted or unslated)
- 1 tsp olive oil
- 8 sage leaves
- 1 tbsp capers
- 2 tbsp lime juice
Sweet Potato Rosti
- 1 Small sweet potato (peeled and grated)
- 1 Egg
- 1 tbsp Plain flour
- 1 tbsp Parsley
- 1 tbsp olive oil
- Season your sea bass fillets with salt and pepper an lightly flour them by placing some flour on a plate and pressing both sides of the sea bass in to the flour. Shake off the excess flour.
- Melt 25g of the butter in a frying pan and add a splash of olive oil. When the pan is hot place the sea bass fillets skin side down and fry gently for about 6-7 minutes until the skin is golden and crispy.
- Turn the fish over and add 4 sage leaves and cook for another 4 minutes.
- Remove the fish and keep warm and then add the remaining butter. When the butter starts to foam add the remaining sage leaves, the capers, lime juice and parsley and warm through.
Sweet potato rösti
- For the rösti, place the grated potato, free-range egg, salt and freshly ground black pepper, flour and fresh parsley into a bowl and mix together.
- Heat the oil in a small frying pan and place a lightly greased chefs' ring on top. Fill the chefs' ring with the potato mixture and flatten the top.
- Cook the rösti mix for four minutes, turn over and slide the chefs' ring off the rösti. Cook for another four minutes or until golden-brown on both sides and cooked through.
- Remove the rösti from the pan and drain on kitchen paper. Keep warm while you prepare your fish