Serves 4



600g small waxy potatoes
1-2 tbsp duck fat or olive oil
4 sea bass fillets
1 garlic clove, finely chopped
2 tbsp parsley, chopped, plus extra to serve
2 tbsp tarragon, chopped
2 tbsp chives, chopped



For the dressing:
3 tbsp extra virgin olive oil
½ lemon, zest and juice
2 tbsp capers, rinsed and drained
2 tsp gluten-free Dijon mustard
Salt and black pepper
1 tbsp water



Per serving: 389kcals, 20.6g fat (3.3g saturated), 25.1g carbs, 2g sugars, 27.1g protein, 4.1g fibre, 0.295g sodium

Note: Olive oil can be used as an alternative to duck fat, if you wish.

Nutrition Facts

Per serving: 389kcals, 20.6g fat (3.3g saturated), 25.1g carbs, 2g sugars, 27.1g protein, 4.1g fibre, 0.295g sodium

DinnerFish & seafood30-minute mealsFamily mealsQuick and easy

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