Sea Bass, Scalloped Potatoes and Sauce Vierge

 

Sea Bass Sauce Vierge

Recipe: Sea Bass, Scalloped Potatoes and Sauce Vierge

 

A quick-cooking simple meal with fresh ingredients dressed to impressed.

 

**Wine Pairing: White: Pino Grigio

 

Sea Bass, Scalloped Potatoes and Sauce Vierge

Serves 2

INGREDIENTS:

2 sea bass fillets
2 large potatoes
Vegetable oil
Butter
12 kalamata olives, pitted and cut into tiny pieces

Sauce Vierge:
1 tomato, diced into small pieces
1 tsp capers, chopped
1/2 fresh red chilli (optional)
1 shallot, finely chopped
Pinch of sea salt flakes & cracked black pepper
50ml good quality olive oil
Squeeze lemon juice
2 tbsp chopped basil

 

METHOD:

  1. Using a vegetable peeler, peel thin slices of potato off, resembling the shape of a crisp. Heat a large frying pan with a good splash of olive oil and a knob of butter and fry sliced potato over a medium heat until browned and crisped around the edges.
  2. For the sauce vierge: Mix all ingredients together and set aside.
  3. Fry sea bass fillets until skin is crispy.
  4. Serve sea bass with scalloped potatoes, top with sauce vierge bad sprinkle chopped olive along the side.

 



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