Sometimes plans fall through at the last minute. Sometimes you only remember that you never actually bothered to make plans when it’s too late to do so. Either way, if you have a date lined up for Valentine’s Day and no idea what you’re actually going to do, Coach can save the day.
Home-cooked meals are always a great way to impress (especially when it’s too late to book a table at a restaurant) and this sea bass recipe from Patrick Drake, aka the 60 Second Chef (the60secondchef.com), ticks every box – it’s tasty, involves fancy words like caponata that make you look like a pro, and is simple to follow.
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Best of all, it only takes 60 seconds to learn how to cook the recipe thanks to Drake’s brilliantly helpful video. So gather your ingredients, fire up the hob and get ready to shine this Valentine’s.
Pan-Fried Sea Bass With Cherry Tomato Caponata Recipe
- 300g new potatoes, halved
- 1 punnet cherry tomatoes, halved
- 1 clove garlic, peeled, crushed and finely chopped
- 1tbsp white wine vinegar
- 1tsp honey
- ½tbsp capers
- 3tbsp fresh parsley, finely chopped
- 2 fillets sea bass
- 1tsp butter
- ½ a lemon
- Large handful of rocket
- Olive oil
- Boil the halved new potatoes for around eight minutes.
- Heat 1tbsp olive oil on a medium-high heat, then cook the tomatoes for around four minutes. Then stir in the garlic, white wine vinegar, honey, capers, parsley and a pinch of salt. Once you’ve got a chunky caponata, tip it onto the drained potatoes.
- Heat 1tsp olive oil on high heat and add the sea bass to the pan, skin side down. Cook for three minutes, then turn over and cook for another minute. Add the butter and a good squeeze of lemon juice, coating the fish, then turn off the heat.
- Gently mix the rocket into the caponata and spoon a portion onto your plate. Top with the sea bass and any juices from the frying pan.
- Sprinkle over a little more parsley and congratulate yourself on a job well done.
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