Grilled Sea Bass with Lemon-Herb Butter and Hand-Cut Chips

Ingredients

• 2 (approx. 180-200g/6-7 oz each) Sea Bass fillets, skin-on, scaled
• 2 large (approx. 500g/1.1 lbs total) Potatoes (Russet or Maris Piper recommended)
• 30g / 2 tablespoons Unsalted butter, softened
• 1 tablespoon Fresh parsley, finely chopped
• 1 tablespoon Fresh chives, finely chopped
• 1 Lemon, zest and half juiced
• 1 clove Garlic, minced
• 3 tablespoons Olive oil
• to taste Flaky sea salt
• to taste Black pepper, freshly ground

Method

1. 1

   Prepare the chips: Peel the potatoes and cut them into chunky batons, approximately 1-1.5 cm (0.5-0.6 inch) thick. Rinse them under cold water to remove excess starch. Pat completely dry with kitchen paper.

2. 2

   Preheat the oven or a large air fryer to 200°C (400°F). Toss the dried potato chips with 2 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking tray or in the air fryer basket. Cook for 25-35 minutes, turning every 10-15 minutes, until golden brown and crispy. (Cooking time may vary based on oven/fryer and chip thickness).

3. 3

   While the chips are cooking, prepare the lemon-herb butter: In a small bowl, combine the softened butter, chopped parsley, chives, lemon zest, minced garlic, a pinch of salt, and a grind of black pepper. Mix well until everything is evenly incorporated. Set aside.

4. 4

   Prepare the sea bass: Pat the sea bass fillets thoroughly dry with kitchen paper. Score the skin a few times using a sharp knife, being careful not to cut into the flesh. Season generously with flaky sea salt and black pepper on both sides, focusing on the skin.

5. 5

   Heat a grilling pan or outdoor grill to medium-high heat. Drizzle the sea bass fillets with the remaining 1 tablespoon of olive oil just before grilling. Place the fillets, skin-side down, on the hot grill.

6. 6

   Grill the sea bass for 4-5 minutes on the skin side, until the skin is crispy and golden. The flesh should appear opaque about halfway up the fillet. Carefully flip the fillets and grill for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork.

7. 7

   Once cooked, transfer the sea bass to serving plates. Top each fillet with a generous dollop of the lemon-herb butter. Squeeze a little fresh lemon juice over the fish.

8. 8

   Serve immediately with the hot, crispy hand-cut chips on the side.