Pan-Fried Sea Bass with Crushed Potatoes

Ingredients

• 200g Frozen Chilean sea bass
• 250g Raw russet potatoes without skin
• 10g Extra virgin olive oil
• 5g Garlic, raw
• 0g Iodized table salt

Method

1. 1Thaw the Chilean sea bass for 30 minutes at room temperature until thawed but still cold.
2. 2Pat the sea bass fillet dry with paper towels on both sides. Season generously with salt, freshly ground black pepper, and minced garlic (approximately 2-3 cloves per fillet). Let rest for 5 minutes to allow flavors to penetrate.
3. 3Peel and cut russet potatoes into 1-inch cubes. Place in a pot and cover with cold salted water. Bring to a boil over high heat and cook for 12-15 minutes until potatoes are fork-tender.
4. 4While potatoes cook, heat a non-stick skillet or cast iron pan over medium-high heat (approximately 180°C/350°F). Add 10g of extra virgin olive oil and allow it to shimmer (about 1 minute).
5. 5Carefully place the sea bass skin-side down in the hot oil. Do not move the fish for 4-5 minutes to develop a golden crust. The skin should release easily when ready to flip.
6. 6Flip the fillet carefully and cook for another 3-4 minutes on the flesh side until the fish is opaque and flakes easily with a fork. Internal temperature should reach 63°C (145°F). Transfer to a plate and keep warm.
7. 7Drain the potatoes completely and return them to the pot. Add a small amount of reserved cooking water or low-sodium broth (approximately 60ml).
8. 8Mash the potatoes with a fork or potato masher until desired consistency is reached - aim for slightly chunky crushed texture. Season to taste with salt and black pepper.
9. 9Arrange the crushed potatoes on your plate and top with the pan-fried sea bass fillet, skin-side up. Serve immediately while hot.
10. 10Optional: Finish with a squeeze of fresh lemon juice (15ml/1 tablespoon) and fresh parsley for brightness.