Serves 4
This is a wonderfully colourful fish dish for the spring and summer months, using light and fresh ingredients that combine perfectly on a plate.
3 tbsp olive oil
4 x 200g sea bass fillets
Sea salt and freshly ground black pepper
25g butter
350g cooked beetroot, peeled and cut into 1cm cubes
3 tbsp capers
4 tbsp chopped fresh parsley
Squeeze of lemon juice
4 Baby Gem lettuce
40g parmesan shavings
For the potatoes
800g Jersey Royal potatoes, scrubbed not peeled
Sea salt and freshly ground black pepper
150ml chicken or vegetable stock
125g unsalted butter, chilled
Juice of half a lemon
Handful of mint leaves, finely shredded
1 Cut any larger potatoes in half, then put them all in a steamer basket.