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Best Idea to Preparing Yummy SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée

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

We hope you got insight from reading it, now let's go back to seabass on a smoked paprika and chives mixed fried potatoes with thyme and vinegar garden peas purée recipe. To make seabass on a smoked paprika and chives mixed fried potatoes with thyme and vinegar garden peas purée you need 18 ingredients and 4 steps. Here is how you achieve it.

To prepare an extraordinary SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée, here are the materials needed:

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

After preparing the components, now you are ready to make your tasty SeaBass on a Smoked Paprika and Chives Mixed Fried Potatoes with Thyme and Vinegar Garden Peas Purée by following the instructions on this section:

  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.

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

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