2 medium sized fillets of seabass
1 tblsp lemon juice
5 small to medium sized potatoes
1 clove garlic
1 tsp dry tarragon
2 tsp salt
6 tblsp olive oil
For the mashed potatoes
Peel, wash and chop each potato into 4 pieces.
Put put potatoes into a medium saucepan. Add water, 1 tsp salt and a tablespoon of olive oil. Boil until the potatoes are cooked but not mushy.
Remove from the heat and drain.
Place the potatoes in a bowl and mash them until smooth. Add a pinch of salt and pepper, dry tarragon, crushed garlic and 1 tblspoon of olive oil. Give the mashed potatoes a good mix and set aside.
For the fish
In a large saucepan pour 4 tblsp of olive oil. Increase the heat.
Add the seabass, spinckle a little salt and pepper, carefully fry on both sides until golden brown and cooked (usually cooked after 5 minutes).
Take 3 tablespoons of the mashed garlic and tarragon potatoes and place in the centre of the plate.
Take the seabass and place skin side up ontop of the mashed potatoes.
Drizzle 1/2 tblsp lemon juice over the fish and serve with a side salad.