Seared sea bass with piperade and marinated potatoes

Method

1. For the marinated potatoes: slice the potatoes and put into a bowl. Add the garlic, shallots, vinegar and olive oil and leave to marinate for 12 hours.

2. For the piperade: heat the oil in a heavy-based pan and sweat the onions until soft. Add the peppers and cook for a further 10 minutes until the vegetables are completely soft.

3. Stir in the garlic, thyme and tomato purée and cook until the mixture is thick, adding a little extra olive oil if it seems too dry. Keep warm.

4. For the chervil froth: add the garlic to the chicken stock and reduce by half, add the cream and reduce by half again. Add the chervil, simmer for 2 minutes, then pour the mixture into a blender and then liquidise for 10 minutes at high speed. Season with salt and pepper. Pass through a fine sieve and set aside.

5. For the lemon dressing: put the oil, lemon juice and a pinch of sea salt and some freshly ground black pepper in a small bowl and whisk until combined.

6. For the fish: heat a little olive oil in a non-stick, heavy-based pan. Season the fish with salt and pepper and sear in the hot pan, skin side down, until skin is very crispy. Turn over and cook for a further 30 seconds, or until cooked through.

8. When you're ready to serve, put the potatoes and their marinade in a pan, heat until warmed through, then drain. Put a spoonful of potato in a 7cm ring. Top with a spoonful of the warm piperade and arrange the sea bass on top of this.

9. For the herb cocktail: toss the herbs in a little of the lemon dressing and sit on top of the fish.

10. Froth the chervil sauce with a stick liquidiser and spoon a small amount of the froth around the fish stack.

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Ingredients

For the marinated potatoes

400g new potatoes, boiled and peeled
1 garlic clove, chopped
3 Shallots, finely chopped
100ml white wine vinegar
400ml Olive oil

For the piperade

2 large red peppers, sliced
2 large white onions, sliced
2 tbsp Olive oil, plus a little extra
1 garlic clove, sliced
1 sprig Thyme
1 tbsp tomato puree

For the chervil froth

4 garlic cloves
200ml chicken stock
50ml double cream
1 bunch chervil

For the lemon dressing

1 tbsp lemon juice
3 tbsp Olive oil

For the fish

4 x 150g sea bass fillets, skin on, all bones removed
Olive oil, for frying

For the herb cocktail

1 small handful yellow or curly endive
1 handful wild rocket
1 handful Dill
1 handful chervil
1 handful flat-leaf parsley

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