Seabass with Bombay Potatoes and Fried Egg

Recipe courtesy of Seafish.

Serves 2

Prep time: 5 minutes
Cooking time: 16-20 minutes


2 seabass fillets
2 large potatoes peeled and diced 1cm
1 clove garlic, crushed
Half a chilli, sliced
1 tbsp curry powder
Half a tsp mustard seeds
1 tsp grated ginger (optional)
3 spring onions, sliced
2 eggs


Boil the potatoes in salted water until just tender but retaining a slight bite, drain.

Slash the skin of the Seabass 3 or 4 times brush the Seabass fillets with oil, season and cook under a preheated grill, skin side up until the skin is crispy, turn and cook the flesh side for one minute

Heat a little oil in a non stick pan, add the mustard seeds and allow to pop, next add the ginger, garlic, chilliand curry powder, cook for 1 minutes the add the potatoes, cook turning gently until they are brown and crispy

Fry the eggs

Spoon some potatoes on to a plate top with a Seabass fillet, then a fried egg




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