Fillet of sea bass with kale and feta mash and a caper and herb mustardette

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Meal course
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1 .
For the mash
3 medium
White potato - peeled and sliced
1 small
White onion - peeled and finely chopped
1 medium
Leek - finely chopped
1 Splash
2 handful
Kale - de-stemmed and finely chopped
1 small nob
60 grams
Feta cheese - crumbled
1 tbsp
1 Twist
Salt and pepper
2 .
For the dressing
1 medium
Lemon - Juice & zest
2 tbsp
Extra Virgin Olive Oil
1 tbsp
Capers - finely chopped
1 tsp
Dijon mustard
1 tbsp
Flat leaf parsley
3 .
For the fish
2 large
Sea bass fillets
16 whole
Asparagus tips
Fillet of sea bass with kale and feta mash and a caper and herb mustardette
  1. Preheat your oven to 200’C
  2. Cook your potatoes in salted boiling for for 15minutes, until soft
  3. While your potatoes are cooking heat a splash of oil in a frying pan and cook the onions until soft. Add the leeks and once softened add the kale and continue to cook until any excess liquid has disappeared from the pan.
  4. Once cooked, strain your potatoes and return the pan to the heat to shake off any excess moisture. Mash the potatoes with the mayonnaise until smooth and creamy and then stir through the remaining ingredients before seasoning to taste. Lightly grease 2 ramekins with a little oil and divide the potato mixture between the two. – bake in the oven for 20 minutes.
  5. Mix together all the ingredients for your dressing, giving it a really good whisk and then set aside until needed (you will need to shake this up again before serving).
  6. Place the asparagus tips in an oven proof dish and place the seabass on top. Bake in the oven for 7 minutes.
  7. Plate up your mash, greens and fish and then drizzle over the dressing.

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