Recipes from East Lothian
Sea bass, Potted prawns, new potatoes, samphire and cherry tomatoes
2 Sea bass fillets, pinned and scored on skin sides
100g Atlantic Prawns
40g Soft butter
6 Cherry Tomatoes
60g Samphire – check for and remove “woody” ends
200g Cooked New Potatoes, sliced the width of a pinkie finger
1 Good pinch of finely grated nutmeg
1 Wedge of lemon
Salt and Pepper
Lightly season the flesh side of the two sea bass fillets, and then lay skin side down in a lightly oiled pan that has been heated to a medium to high heat, avoiding the oil to begin smoking.
Then add the new potatoes slices, cook one side until golden brown, and then flip to cook other side.
While watching the colour change at the edges of the sea bass until half way up or until the skin is crispy.
At the time of flipping the new potatoes, add the prawns, cherry tomatoes and samphire. Avoid putting them on the top of the sea bass.
Dust with the nutmeg then place under a hot grill until the cherry tomato skins just burst.