Pan-fried Seabass Fillets with Rocket & Goats' Cheese Mash

Ingredients

• 1kg (2lb 4oz) medium potatoes such as Desiree
• 4 medium sea bass fillets
• 2 tbsp seasoned plain flour
• 50g bag wild rocket
• 2 tbsp olive oil
• 200ml (7 fl oz) semi skimmed milk
• 150g rindless soft goats' cheese eg Chavroux or a delicious Welsh goats' cheese
• slat & freshly ground black pepper

Method

1. Cut the peeled potatoes into even size chunks and put into a pan of cold water, bring to the boil and cook for 15 minutes until tender
2. While the potatoes are cooking take the fish fillets and lightly dust with seasoned flour. Reserve a little rocket to garnish and shred the rest
3. Heat the olive oil in a large non-stick frying pan and sautÈ the fish over a medium heat for 5-6 minutes until just cooked, turning halfway through cooking. Remove and keep warm
4. Drain the potatoes and return them to the pan, stir over a low heat until excess water evaporates. Mash the potatoes until smooth
5. Bring milk to simmer in a saucepan, remove from heat and add the goat’s cheese, stir until melted. Add to the potatoes and beat together then fold in the rocket, season if needed
6. Place spoonfuls of the potato onto a warm serving plate then lay the fish on top, garnish with the reserved rocket

Tip: 

This recipe will also work with trout, red mullet fillets or sea bream.
Serve one or two fillets of fish, depending on the size of the fish available.

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