Chargrilled Sea Bass with Potato Rosti, Sautéed Vegetables and Sauce Vierge

Seared sea bass served over a crispy potato rosti with fresh sautéed vegetables and a warm herb-infused sauce vierge.

Healthy Dinner Seafood Gluten Free Sea Bass

Estimated Nutrition

Calories

1420.5

kcal / serving

1420.5 kcal total

Carbs

15.6g

per serving

15.6 g total

Fat

139.2g

per serving

139.2 g total

Protein

28.4g

per serving

28.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

Fruits

0.5

piece

Lemon

Juice only

NutsSeeds

Salt

To taste

Black Pepper

Freshly ground, to taste

piece

Garlic

Finely chopped

handful

Basil

Fresh leaves, torn

OilsFats

Olive Oil

For the sea bass

Olive Oil

For the rosti

Olive Oil

For sautéing vegetables

Olive Oil

For the sauce vierge

Seafood

piece

Sea Bass Fillet

Skin scored

Vegetables

0.5

piece

Red Potato

Peeled and grated

0.5

piece

Carrot

Cut into batons

0.5

piece

Courgette

Cut into batons

piece

Tomato

Seeds removed, chopped

Method

Heat oil in a griddle pan until hot.

Season sea bass and fry skin-side down for three minutes.

Flip the fillet, remove from heat, add lemon juice, and finish in residual heat.

Squeeze excess water from grated potato using a tea towel and season with salt and pepper.

Fry potato in oil without stirring for five minutes per side until golden brown.

Heat oil in a wok and stir fry carrot and courgette batons for five minutes.

Heat sauce vierge ingredients gently in a small pan for four minutes.

Plate the rosti topped with fish, add vegetables to the side, and drizzle with sauce.