Fresh fish served with a tasty potato and beetroot rosti (like hash browns) and colourful salad is the perfect summer dinner.
- For the rosti
- 700g (1½lb) large floury potatoes (such as King Edward's)
- 250g (8oz) fresh beetroot, peeled
- Salt and freshly ground black pepper
- 1tbsp olive oil
- For the fish
- 1tbsp freshly grated root ginger
- 6 sea bass fillets
- Juice of 1 large lime
- 1tbsp olive oil
- For the salad
- 2 small oranges, peeled, segmented, juice collected
- 2 bunches watercress, washed and trimmed
- About 30g (1oz) macadamia nuts, chopped and toasted
- Olive oil, for drizzling
- 20cm (8in) flan ring
To make the rosti: Put the whole, unpeeled potatoes into a pan of boiling water and for cook about 10 mins, depending on their size, until they are just beginning to feel tender. Cool, peel and coarsely grate into a large bowl. Grate the beetroot on to kitchen paper and pat it dry, then add to the potato and season well.
Heat a non-stick frying pan, add the oil and put in an oiled 20cm (8in) flan ring. Spread the rosti mixture into the ring and cook for 10 mins over a medium heat; put a plate or board on top, turn the pan over then slide the rosti back into the pan and cook for 10 minutes on the other side.
Meanwhile, rub ginger over the fish and sprinkle with lime juice and oil. Just before serving, cook the fish in batches on a griddle pan – a few minutes each side.
Cut the rosti into 6 wedges. Serve each piece with a fillet of sea bass and arrange some orange segments and watercress on each plate. Sprinkle with chopped nuts and drizzle with a dressing made with the orange juice and a little oil. (Not suitable for freezing).
Be careful when adding the grated potatoes to the hot oil as it can spatter.