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Ten Minutes to Making Tasty Lemon and rosemary pan fried sea bass with sautèed potatoes

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Lemon and rosemary pan fried sea bass with sautèed potatoes

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Below are the ingridients that are needed to cook a tasty Lemon and rosemary pan fried sea bass with sautèed potatoes:

  1. Prepare 4 of fillets.
  2. Get of Potatoes.
  3. Prepare of Olive oil.
  4. Use of Fresh rosemary.
  5. Prepare of Juice of 1 lemon.
  6. Take to taste of Salt.

Ready with the ingridients? Here are the procedures on producing Lemon and rosemary pan fried sea bass with sautèed potatoes:

  1. Mix oil, lemon, salt and rosemary. Marinate the fish for about an hour.
  2. Peel chop and Par boil potatoes for about 5 minutes. Leave to cool for about 20 mins. Now add olive oil to a pan. Sauté potatoes for about 10 mins on medium heat or until crispy to your liking, season with salt and rosemary.
  3. Meanwhile, heat more oil in a pan, not too much because you have the oil from the marinade. When pan is nice and hot, add fish skin side down. Leave to crisp up. Flip just for one min to cook other side, don't over cook it. Serve 😊.

As Nigels says, "baking a joint of meat or a large fish on a layer of potatoes is a reliable way of ensuring they stay moist. The juices from the roast are soaked up by the. This crisp, crunchy fish has just a fraction of the fat – and none of the mess – of deep-fat frying. Serve with tartar sauce, white-and-wild rice, and steamed broccoli. Recipes include Genoese sponge cake and lemon curd muffins, game pies, cheesy tarts and real ginger beer.

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