Instructions:

1. Prepare the Seared Seabass:

• Pat the seabass fillets dry with paper towels. Season both sides with salt and pepper.
• Heat a large skillet over medium-high heat and add the olive oil.
• Once the oil is hot, carefully place the seabass fillets in the skillet, skin side down.
• Cook for about 3-4 minutes on each side, or until the skin is golden and crisp, and the fish is cooked through. The internal temperature should be 145°F (63°C).
• Remove from heat and set aside. Squeeze a bit of lemon juice over the fillets and garnish with fresh parsley.

2. Prepare the Baby Potato Garnish:

1. Place the halved baby potatoes in a large pot of salted boiling water and cook until tender, about 10-15 minutes. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the cooked potatoes to the skillet, season with salt, pepper, and toss to coat. Cook for an additional 2-3 minutes, allowing the potatoes to get a bit of color.
4. Sprinkle with fresh thyme leaves before serving.

3. Prepare the Watercress:

1. In a large mixing bowl, combine the watercress, lemon juice, olive oil, salt, and pepper.
2. Toss gently to coat the watercress evenly with the dressing.

• Assemble the Dish:

1. Arrange a bed of watercress on each plate.
2. Place the seared seabass fillets on top of the watercress.
3. Scatter the baby potatoes around the plate.
4. Garnish with lemon slices and additional fresh parsley if desired.

• Serve and Enjoy:

Serve the Seared Seabass with Baby Potato Garnish and Watercress immediately while it’s fresh and hot. This dish pairs well with a crisp white wine or a light salad for a complete meal. Enjoy!