BBQ Seabass & Tartare Crushed Potatoes
BBQ'd Seabass served with Tartare Crushed Potatoes. The perfect summer BBQ dish.
Ingredients (Serves 4)
- 4 fillets fresh whole seabass
- 2 baby fennel
- 600 grams new potatoes
- 5 grams fresh flat parsley
- 5 grams tarragon
- 2 tablespoons Colman's Tartare Sauce
- 1 lemon
Method
-
Place the potatoes into a saucepan and cover with cold water then bring to the boil and cook for 8-10 mins until tender then drain and lightly crush with a the back of a fork.
-
Cut the fennel in half and drizzle with half the oil and drizzle the other half over the fish.
-
Heat the BBQ, then add the fennel flat side down and cook for 4-5 minutes the turn over and continue to cook until tender.
-
Place the seabass skin side down on to the BBQ and cook for 4 minutes then turn over and cook for 1 minute more then remove from the BBQ.
-
Chop the herbs and add to the Colman’s Tartar Sauce then stir through the potatoes. Spoon on to a plate and sit the fish on top along with the fennel and a lemon wedge.
