Andrew Parkinson’s Sea Bass with asparagus and vine tomatoes

Fish & Seafood

​Andrew Parkinson, Executive Head Chef of Fifteen

Ingredients

4 Jersey sea bass fillets (ask your fishmonger for around 200g portions)

220g Jersey Royal potatoes, cleaned and cooked

12 pieces of Jersey asparagus

30g extra fine capers

1 small bunch of fresh picked mint

1 small bunch of fresh picked tarragon

30ml of good white wine vinegar

50ml good extra virgin olive oil

4 small vines of Jersey cherry tomatoes

2 cloves garlic

Pinch of sea salt and cracked black pepper (to taste)

1 lemon

A knob of Jersey butter

20ml aged balsamic

Method

1 Pre-heat oven to 160 degrees. Place the tomatoes on a baking tray with the 2 pieces of garlic. Drizzle with olive oil and slow roast in oven until the tomatoes are soft but still whole.

2 Soak the capers in water for 10 minutes, drain and set aside.

3 Put the potatoes in cold salted water, bring to the boil and simmer until nicely cooked. Drain off liquid, put back in the saucepan with a knob of butter, capers, tarragon, mint and vinegar. Crush the mix gently, add in your salt and pepper, pop the lid on and set to one side.

4 Rinse the asparagus in cold water and remove the woody stem at roughly 1 inch. Char-grill the asparagus until ‘al dente’, then season and set to one side.

5 Add a teaspoon of oil to a non-stick frying pan. When hot, add 4 fillets of lightly seasoned sea bass (skin side down), sauté on both side for 2-3 minutes, remove from pan and squeeze fresh lemon juice over the sea bass.

6 Prepare four plates and divide the crushed potatoes into equal portion. Please 1 sea bass fillet on top of the crushed potatoes and finish with 3 pieces of asparagus and a vine of tomatoes.

7 Finish with a drizzle of olive oil and a sprinkle of sea salt.

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