Pan-Fried Sea Bass With Chive Butter Sauce

Updated at: Thu, 17 Aug 2023 14:02:23 GMT

Step 1

Boil a kettle

Step 2

Cut the waxy potatoes (skins on) into large, bite- sized pieces

Step 3

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Step 4

Once boiling, reduce the heat to medium and cook for an initial 7 min or until fork-tender

Step 5

Heat a large, wide-based pan (preferably non- stick) over a high heat with a drizzle of vegetable

Step 6

Pat the sea bass fillets dry with kitchen paper and season the skin generously with salt

Step 7

Once hot, add the seasoned sea bass, skin-side down and cook for 4 min, then flip and cook for 1 min further

Step 8

Once cooked, transfer the cooked sea bass to a plate, cover it with another plate (or tin foil) to keep warm until serving and keep the pan for later

Step 9

Meanwhile, cut the trimmed green beans in half

Step 10

Chop the chives finely

Step 11

Meanwhile, cut the trimmed green beans in half

Step 12

Chop the chives finely

Step 13

Once the potatoes are nearly done, add the halved green beans to the same pot and cook, covered, for 4-8 min further or until both the green beans and potatoes are tender

Step 14

Once done, drain the lot and set aside until serving

Step 15

Meanwhile, return the pan to medium heat with 2 tbsp [4 tbsp] butter

Step 16

Once melted, add the clotted cream and a splash of milk

Step 17

Whisk to combine into a thin butter sauce, then remove from the heat and add the chopped chives

Step 18

Spoon the chive butter sauce over

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