Take a flavourful journey to the vibrant culinary traditions of the American South with this Cajun Spiced Sea Bass with Sweet Potato & Cavolo Mash and a Chive Dressing recipe. This tantalising blend of seafood and Southern comfort food is a go-to choice when you’re craving a delicious and exciting meal!
The Cajun Spiced Sea Bass is made using a beautiful fillet seasoned with an array of Cajun spices that lend it a robust, smoky flavour profile. The tender sea bass absorbs the spices beautifully, resulting in a fish that is spicy, savoury, and delicious in every bite. The crisp skin of the sea bass adds a delightful textural contrast to its tender, flaky flesh, creating a gastronomic experience that is truly satisfying.
The Sea Bass is served atop a Sweet Potato and Cavolo Mash, a rich and hearty accompaniment that beautifully balances the spiciness of the fish. The sweet, earthy flavours of the sweet potato blend beautifully with the slightly bitter, leafy cavolo, creating a mash that is both unique and incredibly satisfying.
Tying the elements of this dish together is a drizzle of Chive Dressing. The dressing, fresh and herbaceous, offers a bright counterpoint to the rich fish and hearty mash. Its cool, slightly oniony flavour adds a burst of freshness that enlivens the dish, making each bite a harmonious blend of robust and refreshing flavours.
Despite its range of flavours, this Cajun Spiced Sea Bass with Sweet Potato & Cavolo Mash and a Chive Dressing recipe is surprisingly simple to prepare. It’s a fail-safe choice when you’re in the mood for a meal that is both hearty and flavourful, sure to impress both yourself and any guests who have the pleasure of sharing it with you.
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Cutting Board, Knife, Garlic Press, Baking Tray, Measuring Jug, Small Bowl and a Frying Pan.
Cajun Spiced Sea Bass with Sweet Potato & Cavolo Mash with a Chive Dressing
Print RecipeIngredients
- 1 Baking Potato
- 1 Sweet Potato
- 1 Garlic Clove
- 1 Bunch of Chives
- 1 Tbsp Cajun Spice
- 1 Bag of Cavolo Nero
- ½ Lemon
- 2 Sea Bass Fillets
- 2 Tbsp Olive Oil for the Dressing
Instructions
Step 1: Preheat your oven to 200°C. Chop the potato and sweet potato into 2cm chunks (no need to peel). Pop them on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper.
Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking.
TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.
Step 2: Peel and grate the garlic (or use a garlic press). Zest the lemon and finely chop the chives.
TIP: You can snip the chives with scissors if it’s easier.
Step 3: Drizzle the bass with the olive oil for the marinade (see ingredients for amount). Season with salt and half the Cajun spice (don’t use all of it!). Rub this onto both sides of the fish.
In a small bowl, mix the remaining Cajun spice with half the chives, a pinch of lemon zest, a squeeze of lemon juice and the olive oil for the dressing (see ingredients for amount). Season with salt and keep to one side.
Step 4: Heat a drizzle of oil in a frying pan on medium heat. Stir-fry the cavolo nero until softened, 4-5 mins.
TIP: Add a splash of water and cover with a lid if necessary to help them along.
When softened, add the garlic and cook for 1 minute more. Season with salt and pepper to taste. Transfer to a large bowl and cover with foil to keep warm. Wipe the frying pan clean with some kitchen paper, we’ll use it to fry the fish.
Step 5: Heat your (now empty) frying pan on medium-high heat (no oil). Add the sea bass to the pan skin side down and cook until the skin is golden brown, 2-3 mins, then turn over and cook for a further 2 mins.
TIP: Don’t move the fish while it’s cooking skin side down or you won’t get a crispy skin!
IMPORTANT: The fish is cooked when opaque in the middle.
Step 6: When the potatoes are cooked, add them to your bowl of greens and mash roughly with a potato masher (or a fork). It won’t be smooth but it will be delicious – we call this a ‘smash’.
Mix in a knob of butter (if you want things extra delicious) and the remaining chives. Season to taste with salt and pepper. Serve your smash on plates topped with the fish and a drizzle of dressing. Enjoy!
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