Egg Recipes

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, seabass on a smoked paprika and chives mixed fried potatoes with thyme and vinegar garden peas purée. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have seabass on a smoked paprika and chives mixed fried potatoes with thyme and vinegar garden peas purée using 18 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée:

1. Take 2 SeaBass Fillets
2. Prepare 1 Tbsp Garlic Granules
3. Get 2 Medium Sized Potatoes (Cubed)
4. Get 2 Medium Sized Sweet Potatoes (Cubed)
5. Get 1 Tsp Smoked Paprika
6. Make ready 1 Tsp Dried Chives
7. Make ready Purée Ingredients
8. Get 2 Cups Garden Peas
9. Prepare Handful Fresh Thyme
10. Prepare 1 Tbsp Malt Vinegar
11. Prepare 1 Tsp Light Soy Saice
12. Make ready Garnish ingredients
13. Make ready 2 Yellow Scotch Bonnets
14. Take Handful Fresh Parsley
15. Prepare 1 Large Red Onion
16. Take 1 Cup Cherry Tomatoes
17. Take 1 Tsp Garlic Butter(Garlic Granules+Butter)
18. Take 1 Cup White Wine

Instructions to make SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée:

1. Parboil the prepped mixed potatoes until softened (8-10 Minutes). Drain and set aside to chill for a bit. Heat up a Tbsp of oil on a medium high heat. Add smoked paprika and chives; add the mixed potatoes and combine thoroughly. Fry for about 10-12 mins or until crispy. Keep warm.
2. Heat up a Tsp of oil and garlic granules until it is medium high temperature. Add the SeaBass (skin side down); season and cook for 3-5 minutes or till golden crispy. Flip and cook for 2 minutes.
3. Garnish Prep: finely chop the red onions, scotch bonnets, Cherry tomatoes and fresh parsley. Melt the garlic butter for 2 minutes. Add the prepped ingredients and fry for 3 minutes. Pour in the white wine and reduce for further 5 minutes on medium heat.
4. Serving Suggestions

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