Kelly Stretton

INGREDIENTS

2 fillets of seabass

500g Maris Piper potatoes

15 - 20 cherry tomatoes

50g feta

50g cream cheese

Sprigs of rosemary

2 cloves of garlic

A small bunch of parsley

Olive oil

METHOD

Preheat oven to 180°C.

Prep potatoes - peel and cut into even bite sized pieces.

In a roasting tin, add a good glug of olive oil.

Crush the garlic (leaving ​1⁄4 of it aside for the dressing) and mix through the oil.

Add the potatoes and then pull at the rosemary so that you can sprinkle all the leaves over your potatoes.

Add some salt to season then place in the oven for 20 minutes.

Add the feta and cream cheese to a bowl and whip vigorously to allow the cheese to become creamy and light. Cover and set aside for plating.

Take the potatoes out of the oven, move them around and turn them over where needed to create lovely crispy edges all over.

Make a space on one side of the potatoes and add the tomatoes to the tray. Then place the tray back into the over for a further 20 minutes.

Chop parsley finely and put into a small bowl to mix in the left over crushed garlic and cover with 1 - 2 tablespoons of olive oil.

Heat your frying pan over a high heat. Add a dash of oil to the pain and wait until it gets hot.

Season the fish with salt and add it to the pan skin side down (you should hear a satisfying sizzle).

Fry on the skin side for 2 - 3 minutes depending on the thickness of the fillet. Carefully flip the fish onto the flesh side for one minute then take off the heat to finish in the warm pan while you plate.

Using a tablespoon, spoon half the cheese mixture into the centre of your plate and flatten it into a small circle.

Surround this with your crispy potatoes and roasted tomatoes. Place your fillet over the top and then spoon the parsley oil over the fish, allowing it to flow freely over the potatoes.