Sea bass with new potatoes cooked in milk and watercress salsa

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 2 x 150–200g/5½–7oz sea bass fillets
  • olive oil, for frying
  • knob of butter
  • squeeze lemon juice
  • salt and freshly ground black pepper

For the watercress salsa

  • 100g/3½oz watercress, torn into leaves
  • 1 tbsp baby capers
  • handful flatleaf parsley leaves
  • small bunch dill, roughly chopped
  • 6 anchovy fillets, drained
  • 1 garlic clove, roughly chopped
  • 1 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 4–8 tbsp olive oil

For the new potatoes in milk

  • 50g/1¾oz unsalted butter, softened
  • 1kg/2lb 4oz new potatoes, scrubbed
  • 500ml/18fl oz milk
  • 2 bay leaves
  • ½ fennel bulb
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