Crushed Piperade Potatoes with Garlic Yogurt and Sea Bass

Ingredients

• 1 tbsp olive oil, plus 2 tsp for the fish
• 2 sea bass fillets (skin on)
• Salt and pepper, to taste
• Squeeze of lemon juice, to serve
• 400g (14oz) waxy baby potatoes, such as Jersey Royals (skin on)
• 1 large red onion, finely sliced
• 1 red (bell) pepper, cored, deseeded and finely sliced
• 1 yellow (bell) pepper, cored, deseeded and finely sliced
• 2 garlic cloves, roughly chopped
• 2 heaped tsp sweet smoked paprika
• 1 tbsp tomato purée (paste)
• 3 vine-ripened tomatoes, roughly chopped
• 12 pitted Kalamata olives, halved
• 2 tbsp finely chopped parsley, plus extra to garnish
• 100g (scant ½ cup) thick Greek yogurt
• ½ garlic clove, minced
• Zest of ½ lemon

Instructions

1. Bring a pan of salted water to the boil. Add the potatoes and cook until tender, about 15 minutes. Drain and very lightly press the potatoes with the back of a serving spoon, leaving them chunky but bursting. Set aside.
2. While the potatoes are cooking, heat the olive oil (keeping back a little for the fish) in a pan over a medium heat. Add the red onion and peppers and cook until softened, about 10 minutes.
3. Add the garlic and smoked paprika, cooking for another 2 minutes until fragrant. Stir in the tomato purée and tomatoes. Cook for an additional 5 minutes until the tomatoes begin to break down and form a sauce. Add the olives and cook for another 2 minutes. Season with salt and pepper to taste, then combine the piperade mixture with the crushed potatoes and mix gently. Stir in the chopped parsley.
4. For the garlic yogurt, combine the yogurt, garlic, lemon zest and salt and pepper to taste in a small bowl. Mix well and set aside.
5. Dry and season the sea bass fillets with salt and pepper. Heat the remaining olive oil in a large nonstick frying pan over medium-high heat. Place the sea bass fillets skin-side down and cook for 3-4 minutes until the skin is crispy. Flip the fillets and immediately take off the heat. Let sit for 30 seconds, then remove.
6. To serve, spoon the piperade potatoes on to plates. Place the sea bass on top and add a dollop of garlic yogurt. Garnish with parsley and a squeeze of lemon.