Pan-Seared Seabass with Mashed Potatoes and Stir Fried Vegetable

Ingredients

Seabass fillets x2

Potatoes x4

Cherry tomatoes (a handful)

Broccoli (2 handfull)

Butter x1tbsp

Milk x2tbsp

Seasoning: salt, black pepper, mixed herbs

Fresh coriander, for garnish

Method

Prepare the seabass:
Season the seabass fillets with salt, black pepper, and mixed herbs. Set aside.

Cook the potatoes:
Peel, cut, and wash the potatoes. Boil for about 20 minutes, or until soft. Drain, then mash with butter and milk. Season with salt and black pepper to taste.

Cook the vegetables:
Wash the broccoli and cherry tomatoes. Stir-fry them together in a pan for about 5 minutes, until just tender but still vibrant.

Cook the seabass:
In a lightly oiled pan, sear the seasoned seabass fillets for 3–4 minutes per side, until golden and cooked through.

Plate:
Spoon the mashed potatoes onto a plate, add the seabass on top or beside, and serve with the stir-fried broccoli and cherry tomatoes. Garnish with fresh coriander.

Serves 2