Andrew Parkinson from Fifteen cooks up a taste of the Channel Islands with this fish dish for the Real Food Festival
1. Pre-heat oven to 160°C. Place the tomatoes on a baking tray with the 2 pieces of garlic. Drizzle with olive oil and slow roast in oven until the tomatoes are soft but still whole.
2. Soak the capers in water for 10 minutes, drain and set aside.
3. Put the potatoes in cold salted water, bring to the boil and simmer until nicely cooked. Drain off liquid, put back in the saucepan with a knob of butter, capers, tarragon, mint and vinegar. Crush the mix gently, add in your salt and pepper, pop the lid on and set to one side.
4. Rinse the asparagus in cold water and remove the woody stem at roughly 1 inch. Char-grill the asparagus until 'al dente', then season and set to one side.
5. Add a teaspoon of oil to a non-stick frying pan. When hot, add 4 fillets of lightly seasoned sea bass (skin side down), sauté on both side for 2-3 minutes, remove from pan and squeeze fresh lemon juice over the sea bass.
6. Prepare four plates and divide the crushed potatoes into equal portions. Place 1 sea bass fillet on top of the crushed potatoes and finish with 3 pieces of asparagus and a vine of tomatoes. Finish with a drizzle of olive oil and a sprinkle of sea salt.
Recipe © courtesy of Andrew Parkinson, Executive Head Chef of Fifteen
Find out more about the Real Food Festival.
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