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Sea Bass with Olive Crushed Potatoes and Sauce Vierge

Pan-seared sea bass served over crushed potatoes with olives and a warm tomato, shallot, and caper sauce vierge.

HealthyDinnerSeafoodMain CourseSea Bass

Estimated Nutrition

Per Serving Total
Calories 1311.5 kcals 5245.8 kcals
Carbohydrates 11.1 grams 44.5 grams
Fat 126.4 grams 505.4 grams
Protein 36.3 grams 145.2 grams
Cook Time
15 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Capers
Baby, drained
100
ml
White Wine Vinegar
Fruits
0.5
piece
Lemon
Juice only
1
piece
Lemon
Juice only
NutsSeeds
1
pinch
Salt
To taste
1
pinch
Black Pepper
To taste
1
tbsp
Basil
Chopped fresh
1
tbsp
Parsley
Chopped fresh
1
clove
Garlic
Peeled
1
sprig
Thyme
Large fresh
1
tsp
Chives
Chopped fresh
OilsFats
150
ml
Extra Virgin Olive Oil
For the sauce vierge
300
ml
Extra Virgin Olive Oil
For vinaigrette
1
tbsp
Olive Oil
For frying
Seafood
720
g
Sea Bass
4 fillets, 180g each, skin-on
Vegetables
100
g
Tomatoes
Skinned, de-seeded and finely chopped
50
g
Shallots
Finely chopped
200
g
New Potatoes
Peeled, cooked and sliced
10
piece
Black Olives
Stones removed, chopped

Steps

  • Gently heat olive oil, tomatoes, shallots, and capers for two minutes before stirring in lemon juice and herbs.
  • Whisk olive oil, vinegar, salt, and white pepper in a bowl to create the vinaigrette.
  • Place garlic and thyme into a clean bottle and pour in the vinaigrette.
  • Heat some vinaigrette with cooked potatoes, crush lightly, and stir in olives and chives.
  • Score sea bass skin, season, and sear skin-side down in hot oil for 4 to 6 minutes before flipping briefly.
  • Serve fish over molded potato circles and drizzle with warm sauce vierge and lemon juice.