Fylde Coast Sea Bass With Jacobs Creek Reserve Chardonnay

• 2 large baking potatoes
• salt and pepper
• 4 (150 g) sea bass fillets
• olive oil and butter (for frying)
• salt and pepper
• 20 cherry tomatoes, cut into quarters
• 1 tablespoon chopped coriander
• 12 ripe avocado, cut into small cubes
• 3 limes, juice and zest of
• 4 tablespoons virgin olive oil

1. Boil the potatoes in their jackets for exactly 7 minutes, leave to cool a little, then peel.
2. Grate the potatoes coarsely and add seasoning.
3. Mould the potatoes into rostis, chill for 20 minutes, then fry over a medium heat for 4 minutes on each side until crisp and golden brown.
4. Drain the potatoes on kitchen paper.
5. For the salad simply combine with all of the ingredients except for the avocado, which I would add just before serving.
6. Fish season well and fry in the oil for a couple of minutes, then skin side down.
7. Flip them over, add a knob of butter and baste for 2 minutes.
8. Serve the dish by sitting a piece of sea bass on top of a rosti and spoon over some refreshing salad.
9. Garnish with lime wedges and coriander leaves.

baking potatoes, salt, bass fillets, olive oil, salt, tomatoes, coriander, avocado, virgin olive oil

Taken from www.food.com/recipe/fylde-coast-sea-bass-with-jacob-rsquo-s-creek-reserve-chardonnay-468958 (may not work)