A Royals Recipe

Thyme roasted fillet of sea bass with sautéed globe artichokes and Jersey Royal New Potatoes

Ingredients

20 Jersey Royal New Potatoes
4 Globe artichokes (cooked and prepared)
4 Sprigs of thyme
Salt & pepper
Baby spinach
4 8oz Sea bass fillets

Method

1. In a sauté pan add a knob of butter and melt
2. Add the Jersey potatoes, artichoke chunks and fry until golden
3. Add the thyme and season and place in the oven
4. In a non stick pan place the sea bass skin side down and fry until golden
5. Turn the fillets over and leave to gently finish cooking
6. Place a good spoonful of potato on 4 plates and place the sea bass on top.
7. Serve with baby spinach and buttered asparagus

Find more recipes on www.jerseyroyals.co.uk and www.jerseyroyal.co.uk.