Seabass with roasted potatoes, purple sprouting broccoli, rosemary and anchovies

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Andy Appleton, Fifteen

Seabass with roasted potatoes, purple sprouting broccoli, rosemary and anchovies

Serves 2

Ingredients

2 fillets seabass

2 large potatoes

250g purple sprouting broccoli (if not in season use English asparagus)

Cornish rapeseed oil, splash

3 sprigs rosemary, removed from stalks

3 fillets of anchovies in oil

Pinch dried chilli flakes

Extra virgin olive oil

Good white wine vinegar

Salt and pepper

Lemon juice

Method

First scrub the potatoes if dirty, then slice into discs about 1cm thick and season with salt, pepper and the dried chilli. Lie flat in a roasting tin and cook in the oven until golden brown.

While the potatoes are cooking, blanche off the broccoli for 2 minutes in salted boiling water. Remove from the water and leave to one side. Heat a pan to a
medium/hot heat and add a splash of rapeseed oil. Carefully place in the seabass fillets, skin side down.

Next, pound up the rosemary in a pestle and mortar with a pinch of salt until finely ground. Add the anchovies and repeat until you have a paste. Add the vinegar and extra virgin olive oil to loosen.

Go back to the seabass and check it’s not burning. If it’s browning too quickly turn down the heat. When almost cooked through, flip the fish over and add the broccoli to the same pan and heat through.

Remove the roasted potatoes from the oven and divide between two plates. Place the seabass on top, followed by the broccoli and dressing with a squeeze of lemon.