Sea Beans with Fish and Potatoes
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 ½ cups Charlotte potatoes (peeled and turned)
- 0.333 cup olive oil
- 14 ozs Sea bass fillet (pin-boned)
- 8 Scallop (roe removed)
- 4 cups Samphire (washed)
- ⅔ cup Soy milk
- 2 Tbsps black Poppy seeds
- 1 cup Cress
- 1 Tbsp Avocado oil
- salt
- freshly ground peppers
Preparation steps
1.
Cook the potatoes in a large saucepan of salted, boiling water for 10 - 12 minutes until tender.
2.
Meanwhile, heat two tablespoons of olive oil in a large saute pan set over a medium heat. Season the sea bass fillets and lay them in the oil, skin-side down.
3.
Fry undisturbed for 4 - 5 minutes until the skin is crisp and golden before flipping. Season the scallops and add them to the pan when flipping and cook for 2 minutes, flipping after 1 minute.
4.
Remove the seafood from the pan to a plate and cover with aluminium foil. Add the samphire and a splash of water to the pan, covering with a lid and steaming for 3 minutes until tender.
5.
Whisk together the remaining oil with the soy milk, poppy seeds, and seasoning. Add it to the samphire and warm through for 1 - 2 minutes.
6.
Drain the potatoes. Spoon the samphire and sauce onto plates and top with the seafood, potatoes, and cress before serving with a drizzle of avocado oil.
