Sea bass with spiced potato and curry sauce
Serves: 4
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Sea bass with spiced potato and curry sauce
'This is inspired by one of our biggest sellers on the menu,' says Frankie van Loo, the executive chef at Applebee’s. 'The spiced potato is mild and complements the fish without overpowering it.'
Serves: 4
Prep time: 45 minsTotal time: 
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Nutritional information (per serving)
Calories
737Kcal
Fat
59gr
Saturates
26gr
Carbs
23gr
Sugars
3gr
Fibre
5gr
Protein
24gr
Salt
0.6gr
Frankie van Loo
Frankie is the executive chef at Applebee's in London's Borough Market, a family-run independent restaurant renowned for its seafood.
See more of Frankie van Loo’s recipes
Frankie van Loo
Frankie is the executive chef at Applebee's in London's Borough Market, a family-run independent restaurant renowned for its seafood.
See more of Frankie van Loo’s recipes
Ingredients
- 2 tbsp vegetable oil
- 4 sea bass fillets
- 25g unsalted butter
- juice of ½ lemon
- sea salt flakes
For the curry sauce
- 25g unsalted butter
- 1 echalion shallot, finely sliced
- 3 large garlic cloves, finely sliced
- ¼ x 20g pack fresh thyme, leaves picked
- 2 tbsp mild curry powder
- 50ml white wine
- 100ml fish stock*
- 200ml double cream
For the spiced potatoes
- 2 tbsp vegetable oil
- 400g red potatoes, peeled and cut into a small dice
- 2 echalion shallots, diced
- 3 large garlic cloves, finely crushed
- 2 tbsp mild curry powder
- 400ml fish stock*
- 200g baby leaf spinach, roughly chopped
Step by step
- Start by making the curry sauce. Melt the butter in a pan over a medium heat, then add the shallot, garlic and thyme. Cook for about 5 minutes, until the shallot is soft and translucent.
- Stir in the curry powder and cook over a low heat for 5 minutes. Pour in the white wine and cook until evaporated. Pour in the fish stock and reduce by half. Finally, add the double cream and some seasoning, then simmer for a further 5 minutes. Blend with a handheld stick blender until smooth. Set aside.
- For the potatoes, heat the oil in a frying pan over a medium-high heat, then add the potatoes. Cook until light golden-brown, stirring often so they don’t stick. Add the shallots, garlic and curry powder and cook for 2 minutes over a medium heat. Add the stock, a little at a time, until the potatoes are cooked but not falling apart. Turn off the heat, add the spinach and allow to wilt. Set aside.
- For the sea bass, heat the vegetable oil in a frying pan over a medium- high heat. Pat the fish fillets dry, then carefully add to the oil, skin-side down. Cook for 3-4 minutes. Add the butter, let it foam and then baste the fish for 1 minute. Remove from the pan onto a plate and season with the lemon juice and salt flakes.
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To serve, spoon the curry sauce onto plates. Spoon the spiced potatoes into the centre and place the crispy fish on top, skin-side up. Serve with any remaining curry sauce on the side.
*Ensure stock is gluten-free, if required.
