Pan-Fried Sea Bass With Chive Béarnaise, Waxy Potatoes & Tenderstem

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Add your waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Tip: Cooking for 4? Microwave the potatoes for 6-8 min!

Pat your sea bass fillet[s] dry with kitchen paper and season with a pinch of salt

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the seasoned sea bass fillet[s], skin side down and cook for 6 min, then flip the sea bass and cook for 1 min further or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

Whilst the sea bass is cooking, add your Tenderstem broccoli to a pot with a pinch of salt and cover with plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite

Once done, drain and return to the pot

Chop your chives finely

Add a generous knob of butter to a small heatproof bowl and put in the microwave for 10-20 seconds or until just melted

Once melted, add in your mayo with your chopped chives and whisk until you have a thick sauce

Add a squeeze of lemon juice and give everything a good mix up – this is your chive béarnaise

Cut the remaining lemon into 1 wedge per person