29 May 2012

Seared Sea bass fillets, saute new potatoes.

This week has been all about Jersey Royals. We've had them so far in potato and spring onion salad, boiled, with butter and fresh lemon, roasted with sage and olive oil and tonight I saute them with rosemary and red onion. Served alongside some fantastic seared sea bass fillets with freshly made coleslaw, balsamic cherry tomatoes and summer leaves, they completed a rapturous summer dish.

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