toodle.

Fillet of Sea Bass with Ragoût of Spring Onion and Sauce Vierge

Pan-seared sea bass served with a potato, fennel, and pancetta ragoût, topped with a fresh, herby sauce vierge.

HealthyDinnerFishSeafoodSea BassSpring Onion
Estimated Nutrition
Calories
509.6
kcal / serving
2038.4 kcal total
Carbs
14.1g
per serving
56.5 g total
Fat
34.6g
per serving
138.2 g total
Protein
35.5g
per serving
142.1 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Balsamic Vinegar
Fruits
0.5
piece
Lime
Juice only
Meat
200
g
Pancetta
Cut into thin strips and julienned
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
1
handful
Flat leaf Parsley
Chopped
OilsFats
1
dash
Olive Oil
For frying
4
tbsp
Extra Virgin Olive Oil
Seafood
600
g
Sea Bass
4 fillets, pin boned
Vegetables
350
g
Potatoes
Peeled and cut into thick slices after boiling
1
bulb
Fennel
Cut into thick slices after boiling
1
bunch
Spring Onions
Peeled and finely sliced
1
piece
Shallot
Chopped
1
piece
Tomato
Medium, seeds removed and diced

Method

1
2
3
4
5
6
7
8
9
10