Sea Bass with Seaweed Potatoes

Sea Bass with Seaweed Potatoes

Sea Bass with Seaweed Potatoes.

Continuing the lighter themed meals after we’ve all been indulging over the past 10 days or so. I have created this taste of the sea dish. It will be work with any kind of fish, I just happened to get a good batch of sea bass this day. It isn’t anything out of the ordinary but a different way of cooking my potatoes, which completely transforms this dish.

A type of potato exists in the Canary Islands where they boil new potatoes in sea water. This leaves a salty crust on them and they are possibly the best boiled potatoes I’ve ever eaten. I decided I wanted to create my own version. I have some konbu (dried seaweed) in the house. It is used in Japanese cookery to create dashi, this imparts a meaty flavour to stocks, a bit like dried mushrooms do. The flavour I had wasn’t quite what I wanted, I had a flash of inspiration though.

Samphire. This is the saltiest vegetable known to man. It is actually better known as sea asparagus which is where I could get my sea taste from. I put some in the water as I boiled the potatoes and also infused some with the konbu in a little butter to coat the potatoes afterwards.[purerecipe]


  • 4 Sea Bass Fillets
  • 700g New Potatoes
  • 4 Scallops
  • 500g, peeled Baby Onions
  • 150g Butter
  • 50g Sugar
  • 500g Carrots
  • 400g Samphire


  1. Start by boiling the konbu in some water for 20 minutes. Remove the konbu and break it up in a food processor. Add it to 100g of butter. Place the potatoes in this water and top up with fresh tap water. Add 200g samphire and boil for 20minutes. Drain. Melt the konbu butter and add the boiled samphire. Let infuse for 5 minutes, remove the samphire and use the butter to coat the potatoes.
  2. Melt 50g butter in a pan with 30g ( 2 Tbsp) sugar. Add the onions and cook over a medium heat for 10-12 minutes until golden.
  3. Cover the carrots with just enough water. Add the remaining sugar and a knob of butter. Boil until the water evaporates leaving a lovely glaze.
  4. Dry the skin of the fish, cook in some oil for 4-5mins until the edges begin to brown. At this stage add the scallops. Cook for a further minute, then flip the fish and scallops and cook for 1 minute more.


  1. Looks beautiful as always David! Interesting with the sea flavours. I saw some samphire here but I wasn’t quite sure what to do with it, so I didn’t get any. I’ll know for next time.
    Btw, thank you so much for your chocolate offer, very sweet of you!


  2. Just goes to prove that lighter doesn’t mean less spectacular!

  3. I stumbled by your blog today and have learned so much – the potato cooking techniques sounds intriguing – and I had no idea what samphire was before!
    Love this sea bass and hope to stop by again!

    • Dave Crichton

      Hi Shashi, I take pride in my potato cooking. Always trying to find a new way with the humble spud. I still have a few up my sleeve.

      Thanks for stopping by.

  4. Hi David, I”ve never heard of potatoes cooked like that, sounds very interesting.
    Have a great weekend!

  5. The presentation is exceptional, as usual David. I recently saw the sea asparagus for the first time, I didn’t know it was salty but now you make me want to taste it.
    Thank you for your lovely comment on my blog, I am very excited about the new year and all it has in store for me. In fact, just this week I was doing some recipe testing for a colleague baking sticky buns, whoopee pies (an American treat), cookies and cupcakes! Fortunately I have a friend with three boys in the house coming for dinner tonight so I’m unloading it all on her! Happy New Year to you and yours, may 2014 be everything you hoped it would be!

  6. You never cease to amaze me with your new and clever cooking ideas. I have never seen samphire here in New England but I had it once on a dish in France. BTW, your post didn’t show up in my reader…hope it was just a temporary glitch.

  7. Asian fusion at its best. I would be such a happy camper if you served this to me. I love your idea inspiration for your dish and have not heard of the potatoes billed in seawater but I so see how that would be fantastic. Beautiful dish!

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