Serrano ham-wrapped sea bass with sautéed potatoes
By Nick Nairn
From Ready Steady Cook
Ingredients
For the sautéed potato
- 2 tbsp olive oil
- 100˛µ/3½´Çłú new potato, par-boiled for five minutes
- salt and freshly ground black pepper
- 1 tbsp finely chopped fresh chives
For the sea bass
- 1 tbsp olive oil
- 100˛µ/3½´Çłú sea bass fillet
- 2 slices Serrano ham
- ½ lemon, juice only
Method
For the sautéed potato, heat the olive oil in a frying pan over a medium heat.
Cut the potatoes in half and add to the pan. Sauté for 10 minutes, stirring occasionally, until crispy golden.
Season with salt and freshly ground black pepper and sprinkle over the chives.
For the sea bass, heat the olive oil in a clean frying pan.
Season the sea bass on both sides with salt and freshly ground black pepper, then wrap the fillet in the Serrano ham.
Add to the pan fry for three minutes on each side, or until cooked through.
Squeeze over the lemon juice and remove from the heat.
To serve, place the sautéed potatoes in the middle of a warm plate and place the sea bass on top.
