Pan-seared sea bream with mojo verde | Fresh Spanish main dish

Wash the baby potatoes thoroughly and boil them in their skins in generously salted water until tender, about 15-20 minutes. Once done, drain and let them steam off slightly.

Deseed and roughly chop the green bell pepper. Peel the garlic. Put the coriander, parsley, bell pepper, garlic, ground cumin, white wine vinegar, a pinch of salt, and 40 ml of extra virgin olive oil into a food processor. Process into a smooth yet slightly textured sauce.

Pat the sea bream fillets thoroughly dry with paper towels, score the skin side gently, then season both sides with salt and pepper. Heat the remaining 20 ml of olive oil in a skillet over medium-high heat.