Red curry sea bass with potato rösti

Serves 4 Starters and mains

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Method

Preheat the oven to 200C/400F/ Gas 6. Peel the potatoes before coarsely grating them into a clean tea towel or muslin cloth. Add a generous pinch of salt and pepper to the potatoes, tossing it through, then squeeze the towel as tightly as possible to remove all of the excess moisture from the spuds. Divide the potatoes into four.

Heat 3tbsp of oil and the butter in a large frying pan over a high heat. Once the fat is hot, reduce the heat to medium. Form the potatoes into four very tightly compacted patties – pressing the rösti down into a chef’s ring with a spoon would make sense, if you have one. Fry the rösti for 2-3 minutes per side, then drain on a piece of kitchen paper and allow to cool for a few minutes.

Score the skin sides of the fillets with four or five slashes and put them into a mixing bowl. Coat the fish fillets in the red curry paste along with a splash of oil and a pinch of pepper. Once well coated, place the fish onto a baking tray, along with the potato rösti, though don’t overcrowd the tray, if you have to do this on two baking trays, then do so. Roast in the oven for 12-15 minutes, until the fish is cooked through.

Serve the fish atop the rösti, scatter with some chopped coriander and a good squeeze of lime juice.