Seabass on the Rocks
- 500ml of Water
- 5 New Potatoes
- 20ml of Virgin Olive Oil
- Pinch of Black Pepper
- 10g of Sugarsnap Peas
- 1 Sea Bass Fillet (skin on)
- 30g of Ricotta Cheese
- 1 Spring Onion
- Preheat the oven to 180C, gas mark 4. .
Pour the water into a saucepan and bring to the boil, add the new potatoes and boil for 20 minutes.
Cover a baking tray in foil, add a splash of olive oil to the centre, season with pepper, then layer the sugar-snap peas on top.
Season both sides of the sea bass fillet with pepper, then place on top of the Sugarsnap peas.
Spread 1 tablespoon of the ricotta on top of the sea bass.
Drain the potatoes and leave in the pan for 2 minutes.
Meanwhile, slice the spring onion finely.
Add black pepper, a splash of olive oil and the rest of the ricotta to the potatoes, and crush with a fork until broken but not mashed.
Gently stir the sliced spring onion and the rest of the ricotta through the crushed potatoes.
Top the sea bass fillet with the crushed potatoes, and bake for 12-15 minutes. Before serving, check the fish is cooked through (it should be white and flaky when cooked).