Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, seabass on a smoked paprika and chives mixed fried potatoes with thyme and vinegar garden peas purée. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have seabass on a smoked paprika and chives mixed fried potatoes with thyme and vinegar garden peas purée using 18 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée:
- Make ready 2 SeaBass Fillets
- Make ready 1 Tbsp Garlic Granules
- Take 2 Medium Sized Potatoes (Cubed)
- Make ready 2 Medium Sized Sweet Potatoes (Cubed)
- Make ready 1 Tsp Smoked Paprika
- Prepare 1 Tsp Dried Chives
- Make ready Purée Ingredients
- Take 2 Cups Garden Peas
- Prepare Handful Fresh Thyme
- Take 1 Tbsp Malt Vinegar
- Make ready 1 Tsp Light Soy Saice
- Take Garnish ingredients
- Make ready 2 Yellow Scotch Bonnets
- Get Handful Fresh Parsley
- Make ready 1 Large Red Onion
- Prepare 1 Cup Cherry Tomatoes
- Get 1 Tsp Garlic Butter(Garlic Granules+Butter)
- Take 1 Cup White Wine
Steps to make SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée:
- Parboil the prepped mixed potatoes until softened (8-10 Minutes). Drain and set aside to chill for a bit. Heat up a Tbsp of oil on a medium high heat. Add smoked paprika and chives; add the mixed potatoes and combine thoroughly. Fry for about 10-12 mins or until crispy. Keep warm.
- Heat up a Tsp of oil and garlic granules until it is medium high temperature. Add the SeaBass (skin side down); season and cook for 3-5 minutes or till golden crispy. Flip and cook for 2 minutes.
- Garnish Prep: finely chop the red onions, scotch bonnets, Cherry tomatoes and fresh parsley. Melt the garlic butter for 2 minutes. Add the prepped ingredients and fry for 3 minutes. Pour in the white wine and reduce for further 5 minutes on medium heat.
- Serving Suggestions
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