Name: Potato and Fennel Seed Crusted Sea Bass
Yield: Serves 4
Ingredients: 8 black olives, pitted and chopped; Salt and freshly ground black pepper; 1 small garlic clove, crushed; 2 large waxy potatoes; 4 x 175 g (6 oz) thick sea bass fillets, skinned; Olive oil, for frying; 2 plum tomatoes, skinned, deseeded and chopped; 2 teaspoons fennel seeds, toasted briefly in a dry frying pan; 1 shallot, finely chopped; 4 tablespoons olive oil; 1 tablespoon chopped chives; 20 freshly cooked asparagus tips; 1 tablespoon champagne vinegar; ½ teaspoon Dijon mustard; 1 tablespoon lemon juice; 25 g (1 oz) unsalted butter; 100 ml (3½ fl oz) full-fat milk; 2 egg yolks

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Passion for Potatoes

By Paul Gayler

Published 2010

About

Sea bass and fennel have always had a great affinity. This crisp, fennel-flavoured potato crust is perfect with the soft-textured bass.

Ingredients

2 large waxy potatoes
1 small garlic clove, crushed
2 teaspoons fennel seeds, toast

Method

Preheat the oven to 200°C/400°F/gas mark 6. Bake the potatoes until nearly cooked, then remove and leave to cool. Peel them and grate into a bowl, using the coarse slice of the grater. Add the garlic and toasted fennel seeds and season well.

Lightly beat together the milk and e