Baked sea bass with lemon caper dressing
This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining
Sauté potatoes with sea salt & rosemary
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 6 even-sized medium potatoes(about 700g)
- 2 tbsp rapeseed oil
- 2 tbsp olive oil
- 2 tsp chopped rosemary
- generous sprinkling Maldon Sea Salt Flakes
Nutrition: per serving
- kcal233
- fat11glow
- saturates1g
- carbs28g
- sugars1g
- fibre3g
- protein3g
- salt0.5g
Method
step 1
Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool. Can be done several hours ahead.
step 2
When ready to serve, strip the skins from the potatoes, then cut them into thick slices. Heat the oils together in a very large non-stick frying pan. Add the potatoes in a single layer if there is room, and cook for 10-15 mins, tuning them frequently with a fish slice until they are golden and crispy. Sprinkle with the rosemary and Maldon Sea Salt Flakes, then serve.
