Seabass, Peas and Lightly Smashed Potatoes

A dressing that Loïc cheerfully influenced with fresh tomato (plus salted capers, parsley, dijon mustard, parsley, lemon juice or cider vinegar and olive oil).

We have a few elements here although this is easy!

Ingredients for 2:

Protein:

2 seabass fillets, mine are butterflied (skin on, filleted, no bones).

Necessary potatoes:

6 salad potatoes, lobbed in cold, salted water and brought to a simmer (15 minutes?)

Dressing:

4 cherry tomatoes, diced (thx Loïc)

1 tsp salted capers, rinced and chopped

1/4 tsp dijon mustard

2 TBSP chopped parsley

Juice 1/4 lemon or 1 -2 tsp cider vinegar

1 TBSP olive oil

Salt and pepper to taste

Extra Veges:

Microwave peas (little ones)

Method:

Crush the cooked salad potatoes, lightly then fry with butter and sea salt until a little crisp, around 5 minutes each side. Add peas and turn off the heat. Lid on pan.

Make the dressing.

Fry the seabass, ideally with smoked salt and avocado oil in my wok.

Assemble the plate..