Category Archives: Sea Bass

Orange & Dill Seabass with thai potato cakes

Lemon and fish is a classic combination – but sometimes I prefer to use another, sweeter citrus fruit with my fish.

Tonight, I’ve simply taken a whole sea-bass (the other two I’ve frozen), and placed it on a sheet of foil with a knob of butter, some salt, the juice of an orange, and a generous teaspoon of chopped fresh (well, frozen) dill.   Crimp the edges of the foil to create a sealed packet, pop onto an oven proof dish (as protection from leaks!) and put into a hot oven. [sorry, no temperature here, I’ve turned the dial to six o’clock on my oven – but it’s a very temperamental fan assisted one so your guess is as good as mine]

When I was baking this morning, I popped some potatoes and a sweet potato into the oven at the same time.    I’ve taken equal amounts of sweet potato and regular potato; puree them with an egg and a dollop of Green Thai curry paste.

Mix in a handful of fresh bread crumbs then using a large spoon, scoop out  balls of the mix and roll in more bread crumbs.    They’d probably be tastier deep fried but I don’t deep fry anything.   I’ve popped them in the same oven that the fish is in.    I’ll turn them over after about 15 minutes and let them cook another 20 for good measure.

Instead, I’ve put them in a well oiled oven proof dish and I’m baking them.

Forgot to take a picture – but I had the potato cakes with sweet chili sauce.  Somewhat overdid the fish (it fell apart as I was serving) – but that’s the way I like my fish.