You’ll Need
For the Sea Bass
2 sea bass fillets
1 tbsp extra virgin olive oil
Sea salt
Freshly cracked black pepper
1 tsp lemon zest
For the Champagne-Style Prawn Sauce
150g raw king prawns, peeled and chopped
1 small shallot, finely diced
2 cloves garlic, finely sliced
125ml dry sparkling wine or dry white wine
150ml double cream
75ml fish stock
1 tsp Dijon mustard
1 tbsp fresh chives, finely chopped
1 tbsp fresh parsley, finely chopped
20g butter
Freshly cracked black pepper
For the Crushed Potatoes
500g baby new potatoes
25g butter
1 tbsp olive oil
1 tbsp chopped parsley
Sea salt
Freshly cracked black pepper
To Serve
Tenderstem broccoli
Lemon wedges
Fresh chives
Optional but Dangerous
Scallops
Lobster pieces
Parmesan crisps
Cavia
Method
Preheat your air fryer to 200°C.
Cook the baby potatoes until tender, lightly crush them with the butter, olive oil, parsley, sea salt and black pepper, then return them to the air fryer for 10–12 minutes until golden and crisp around the edges.
Pat the sea bass fillets dry thoroughly with kitchen paper.
Brush lightly with olive oil and season with sea salt, black pepper and the lemon zest.
Place the sea bass into the air fryer skin-side up.
Air fry at 190°C for 8–10 minutes, until the skin is crisp and the fish flakes easily.
Meanwhile, melt the butter in a foil tray or oven-safe dish and add the shallot and garlic.
Air fry for 3 minutes until softened.
Pour in the sparkling wine and fish stock, then cook for 3–4 minutes until slightly reduced.
Stir in the double cream and Dijon mustard.
Return to the air fryer for 3 minutes, then add the chopped king prawns.
Cook for a further 2–3 minutes, just until the prawns turn pink.
Stir through the fresh chives, parsley and a little black pepper.
Spoon the Champagne-style prawn sauce onto warm plates, place the crispy sea bass on top and serve alongside the crushed potatoes and Tenderstem broccoli.