Ingredients

• 300g/10½oz Jersey Royal potatoes (or similar new potatoes)
• scrubbed
• 4 tbsp olive oil
• salt and freshly ground black pepper
• 4 sea bass fillets
• 150g/5oz watercress
• leaves only
• 3 tbsp chopped fresh flatleaf parsley
• 2 large spring onions
• roughly chopped
• 1 garlic clove
• roughly chopped
• 1 lemon
• zest only
• 2 tbsp capers
• rinsed and drained
• 2 tbsp toasted breadcrumbs
• 3 tbsp extra virgin olive oil
• salt and freshly ground black pepper

Directions

• Place the potatoes into a pan of water and bring to the boil. Cook for 8-10 minutes
• until the potatoes are tender. Drain
• return to the pan and add two tablespoons of the olive oil
• and season well with salt and freshly ground black pepper. Mix well to combine.
• Season the sea bass fillets with freshly ground black pepper.
• Heat a frying pan until hot
• add the remaining two tablespoons of olive oil and the sea bass fillets. Cook on each side for 2-3 minutes
• until just cooked through. Remove from the pan and leave to rest for two minutes.
• For the watercress salsa verde
• bring a small clean pan of salted water to the boil. Add the watercress and cook for one minute. Drain and refresh the watercress in iced water.
• Transfer the watercress to a food processor and add the remaining ingredients and process to a purée. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place equal amounts of potatoes onto each plate. Place a sea bass fillet alongside and serve with a spoonful of salsa verde.