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Pan-fried Seabass, Baby Potatoes and a Green Pea, Samphire and Prawn Linguine
Cooking Time 15 Minutes
Portions
1
Ingredients
Increase Portion Size
- g Country Range Linguine
- g Country Range Sundried Tomatoes
- g Country Range Fancy Peas
- ml Country Range Lemon Juice
- g Fresh Seabass
- g Freshwater Prawns
- Baby Potatoes
- g Samphire
- Splash of Double Cream
- g butter
-
1
Step 1
In a hot pan add a little oil, place the seabass skin side down and cook for 2 mins. Turn over to seal and cook for another 2 mins with a little butter and a squeeze of lemon juice. Cover and leave to rest. -
2
Step 2
In the same pan, throw in 4 quartered boiled baby potatoes to crisp up and colour. Then add in the sundried tomatoes, peas, samphire, prawns, wine, cream and a little more butter. -
3
Step 3
Cook for 2-3 mins before adding your cooked linguine and check the seasoning. -
4
Step 4
Make sure the pasta is coated before plating up with the seabass on top of the linguine bed. Garnish with fresh dill.
Ingredients
Increase Portion Size
- g Country Range Linguine
- g Country Range Sundried Tomatoes
- g Country Range Fancy Peas
- ml Country Range Lemon Juice
- g Fresh Seabass
- g Freshwater Prawns
- Baby Potatoes
- g Samphire
- Splash of Double Cream
- g butter
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