Who knew a bit of wholegrain mustard mixed with olive oil would work SO well on top of some white fish! I was completely wowed by the punchy yet not overpowering mustard crust on top of a piece of roasted sea bass. It was also a total delight served with a delicious roast veg number of thinly sliced brussels sprouts and potatoes, roasted in the oven with some rosemary and cumin seeds.
A one pan (+ frying pan if you want to give the sea bass skin a quick crisp up before the oven) sort of dinner that is healthy, wholesome but definitely not lacking in flavour!
- 600g potatoes, thinly sliced
- 1 large shallot, thinly sliced
- 1 tablespoon olive oil
- A few fresh rosemary twigs, finely chopped
- Salt and pepper to taste
- 200g Brussel Sprouts, thinly sliced
- Pinch cumin sees
- 2 sea bass fillets (skin on)
- 2–4 teaspoons good wholegrain mustard
- 2 teaspoons olive oil
- Pre heat your oven to 200 degrees celsius
- Slice potatoes and shallots and toss with oil, rosemary, salt and pepper in a bowl.
- Place them on a baking paper lined tray ( save the bowl) in a single layer and bake 20-25 minutes.
- Slice the brussel sprouts and place in the same oily bowl.
- Toss, add a pinch of cumin seeds and a little more salt and pepper. Set aside.
- Mix the wholegrain mustard and oil together in a small bowl and season the fish with salt and pepper. Divide the mustard mixture, spooning it over the fish.
- Sear the sea bass, skin down, on a high temperature for a couple of minutes in a frying pan for a crispy skin.
- After the potatoes have baked 20 minutes, add the brussel sprouts and give them all a little toss.
- Bake for another 10 minutes
- Make a spot for the fish and bake for a further 10-12 more minutes, until fish is cooked through.
- Divide the potato brussel sprout hash among two bowls and top with the mustard glazed fish.
- Serve with optional purple sprouting broccoli.