Description
A light yet comforting dish featuring flaky seabass cooked in garlic butter, served with creamy mashed potatoes and sweet green peas.
Ingredients
Scale
- 4 seabass fillets
- 4 tablespoons butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large potatoes, peeled and chopped
- 1/2 cup milk
- 2 tablespoons butter (for mash)
- 1 cup green peas
- 1 tablespoon fresh parsley, chopped
Instructions
- Bring a pot of salted water to a boil and cook potatoes for 15 to 20 minutes until tender.
- Drain and mash with milk and butter until smooth, then season with salt.
- Heat butter in a frying pan over medium heat and add garlic, cooking briefly.
- Add seabass fillets and cook 3 to 4 minutes per side, spooning butter over them.
- Add lemon juice and cook peas until tender.
- Plate mash, top with seabass, add peas, and drizzle garlic butter on top.
Notes
- Use fresh fish for best results.
- Do not overcook fish to keep it tender.
- Warm milk before adding to mash for smoother texture.