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    • All Breakfast Dinner Festive favs Guest Recipes Kitchen Essentials Lunch Sweet things Whole30
      Breakfast

      Mushroom & Egg Skillet

      February 5, 2022

      Festive favs

      Honey & Bacon Sprouts

      December 21, 2021

      Festive favs

      Pimped up Prawn Cocktail

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      Smashed Spuds with Truffle oil & Parmesan

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      Mushroom & Egg Skillet

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      Smashed Spuds with Truffle oil & Parmesan

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      Dinner

      Christmas Hasselback Potatoes

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      Eyeball Meatballs

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      October 27, 2021

      Festive favs

      Honey & Bacon Sprouts

      December 21, 2021

      Festive favs

      Pimped up Prawn Cocktail

      December 20, 2021

      Festive favs

      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Festive favs

      Christmas Hasselback Potatoes

      December 1, 2021

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      Sinéad Delahunty’s Red Pepper, Spinach and Brie Frittata

      August 15, 2018

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      Nourishing Fir’s Raw Cookie Dough Cups

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      Guest Recipes

      Finn’s Lean n’Green Smoothie Bowl

      June 27, 2018

      Guest Recipes

      Holly White’s Vegan Shepardless Pie

      May 30, 2018

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      Smashed Spuds with Truffle oil & Parmesan

      December 5, 2021

      Kitchen Essentials

      Pumpkin Marinara

      October 27, 2021

      Kitchen Essentials

      Sesame Cauliflower

      October 21, 2021

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Whole30

Crispy Sea Bass & Crispy Spuds with Chimichurri Sauce

written by thewonkyspatula July 18, 2020
Crispy Sea Bass & Crispy Spuds with Chimichurri Sauce

This week I made my return to Ireland AM (you can watch the clip here!) and I whipped up what has become my lockdown staple – crispy sea bass with crispy spuds teamed with Chimichurri sauce.

Over the last couple of weeks I’ve made endless batches of crispy potatoes be it cubes, fries or even curly fries, Irish Rooster Potatoes are just so good – I can’t believe there was ever a time where I shied away from eating them!

Believe me when I say I’ve made up for lost time with the copious amounts I’ve been going through!

Crispy sea bass also has to be one of my favourite things EVER – the key? Pat the fillets until there are bone dry and ensure your pan is piping hot!

I hope you love this recipe as much as I have been!

This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

Crispy Sea Bass & Crispy Spuds with Chimichurri Sauce

Print This
Serves: 4 Prep Time: 5 Minutes Cooking Time: 40 Minutes

Ingredients

  • 4 sea bass fillets
  • 4-6 rooster potatoes, cubed
  • 1 small onion
  • 1 clove of garlic, peeled and crushed
  • Large handful of flat-leaf parsley
  • 1 level tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp paprika
  • ½ tsp ground cumin
  • Large pinch of piri piri seasoning
  • 1 tsp grated lemon zest
  • 100ml olive oil
  • 3 tbsp sherry vinegar
  • Olive oil for cooking
  • Pinch of coarse salt and pepper

Instructions

  1. Preheat your oven to 200°C / 400°F.
  2. In a large ovenproof dish, lay out the potatoes, toss in 2 tbsp of olive oil and sprinkle with salt and pepper.
  3. Bake in the oven for 35-40 minutes until fully cooked, turning regularly.
  4. To make the sauce, roughly chop the onion and add it to a large bowl with the garlic, herbs, spices, lemon zest, oil and vinegar.
  5. Blitz until you have a finely chopped sauce, seasoning with a pinch of salt & pepper.
  6. For the sea bass heat a large frying pan until hot then add 1 tablespoon of olive oil.
  7. Season the fish, place it into the pan skin side down and cook for 4-5 minutes until almost cooked through and the skin is golden and crispy.
  8. Flip onto the opposite side, reduce the temperature and continue to cook for a further 2-3 minutes until cooked all the way through.
  9. Serve and enjoy with the potatoes and sauce!!
Crispy Sea Bass & Crispy Spuds with Chimichurri Sauce was last modified: August 3rd, 2020 by thewonkyspatula
Crispy Sea Bass & Crispy Spuds with Chimichurri Sauce was last modified: August 3rd, 2020 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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  • May’s recipes have landed on the App they’re packed full of flavour and ready for BBQ season Download the App now to get in on the goodness #thewonkyspatula
  • After a crazy couple of months - hit pause for the week, enjoyed some ☀️ lots of s and plenty of laughs Here’s to another year on the #thewonkyspatula
  • Friday night and I’m feeling some red hot turkey meatballs Have you tried them yet? Link to the recipe on my stories #thewonkyspatula
  • **Competition Time** Settling in really well into our new home ‍♀️‍♀️ and Kelkin Effervescent Zinc & Vitamin C is a major part of my morning routine! We all know that the best way to look after ourselves during these cooler months is by making sure we eat good food, move daily, get good sleep and stay hydrated... But sometimes, we all need a helping hand to boost our immune systems!! This is where Kelkin’s Vitamin C range takes centre stage – Personally I find the darker days leave me feeling a bit more tired than usual so Zinc & Vitamin
  • Starting off this Monday with a Bang!! Bang Bang Shrimp that is! Super simple, incredibly delicious and I just cannot wait for as many of you to make it as possible. Check out the link with all of the instructions on my stories #thewonkyspatula
  • Running towards 2022 like… ‍♀️Swipe to the end to see how I spent 98% of the year… 2021 has been one hell of a roller-coaster and I’m so grateful to be finishing the year with everyone I love around me There have been some extremely challenging times, from highs to lows and everything in between. I’ve cried probably just as much as I’ve laughed, but we stuck with it and did what we needed to do. Things I’ve learned in 2021 – • Celebrate every small win and be thankful for every day • It’s never a bad idea to
  • I am feeling a frittata packed full of veggies today!! This veggie frittata is one of my go tos, let me know if you try it!! 3-4 large eggs 1 avocado 8-10 Santini or cherry tomatoes 1 bell pepper Large handful of collard greens 1 tsp hot chili flakes (or more if you’re in the mood to spice things up!!) 1/2 tsp of garlic granules Small handful of fresh corriander Oil of your choice Pinch of coarse salt 1. Preheat your oven to 180°c/360°F. 2. Dice the avocado, half the tomatoes, and cut the pepper into small chunks. 3. Heat
  • I ADORE Sweet Potato Wedges, in every way possible, the tahini drizzle on these bad boys has transformed how I will eat sweet potato from now on! Head to my stories for the recipe #thewonkyspatula

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