Step-by-Step Guide to Prepare Award-winning SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée - Logo collection for you

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We hope you got benefit from reading it, now let's go back to seabass on a smoked paprika and chives mixed fried potatoes with thyme and vinegar garden peas purée recipe. You can cook 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 do it.

The ingredients needed to make SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée:

1. Use 2 of SeaBass Fillets.
2. Get 1 Tbsp of Garlic Granules.
3. Get 2 of Medium Sized Potatoes (Cubed).
4. Provide 2 of Medium Sized Sweet Potatoes (Cubed).
5. Use of 1 Tsp Smoked Paprika.
6. Prepare 1 Tsp of Dried Chives.
7. Prepare of Purée Ingredients.
8. You need 2 Cups of Garden Peas.
9. Take Handful of Fresh Thyme.
10. Take 1 Tbsp of Malt Vinegar.
11. Provide 1 Tsp of Light Soy Saice.
12. You need of Garnish ingredients.
13. Get 2 of Yellow Scotch Bonnets.
14. You need Handful of Fresh Parsley.
15. Use 1 of Large Red Onion.
16. Provide 1 Cup of Cherry Tomatoes.
17. Use 1 Tsp of Garlic Butter(Garlic Granules+Butter).
18. Get 1 Cup of White Wine.

Instructions to make SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée:

1. 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..
2. 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..
3. 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..
4. Serving Suggestions.

Put the potatoes in a saucepan and cover with cold water. Toss the tarragon with the watercress, mangetout, vinegar and half the olive oil; season. Pile the crushed potato mix onto a warm serving. Make roast potatoes that are tasty and healthy. Smoked paprika adds flavour and we have a top tip for a crispy finish.

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