Ingredients

• 200g/7oz new potatoes
• preferably Jersey Royals
• scrubbed
• knob of butter
• salt and freshly ground black pepper
• 110g/4oz unsalted butter
• ½ lemon
• juice only
• salt and freshly ground black pepper
• 4 x 110g/4oz pieces sea bass fillet (2.5cm/1in thick)
• skin on
• 4 x 75g/3oz fillets lemon sole
• skin removed
• 3 tbsp olive oil
• 75g/3oz butter
• 1 handful watercress
• picked
• 2 lemons
• cut in half and wrapped in muslin squares

Directions

• Bring a pan of salted water to the boil
• add the potatoes and cook for 8-10 minutes until just tender.
• Drain
• return the potatoes to the pan with a little butter
• crush with the back of a fork and season with salt and black pepper.
• For the beurre noisette
• heat a non-reactive frying pan until hot
• add the butter and heat until it turns a nut-brown colour. Add the lemon juice
• a pinch of salt and freshly ground black pepper
• then remove from the heat.
• Season the sea bass and lemon sole with a little salt.
• Heat a frying pan until hot
• add some of the olive oil and the sea bass
• skin side down.
• Sear for a minute then turn the heat down to low and cook for 4-5 minutes on the skin side.
• Flip over
• add some butter to the pan and coat the sea bass with the melted butter.
• Remove from the heat and allow to rest in the pan for a minute.
• Meanwhile
• heat a separate pan until medium hot
• add the remaining butter and oil and the lemon sole and cook over a high heat for two minutes then flip and cook for a minute.
• To serve
• place the crushed potatoes in a little pile at one end of a rectangular plate. Place the sea bass
• skin side up
• on top
• then place the lemon sole at the other end of the plate and spoon over the beurre noisette. Garnish with watercress leaves and the muslin-wrapped lemon.