Recipe: Sea Bass, Scalloped Potatoes and Sauce Vierge
A quick simple meal dressed to impressed.
Sea Bass, Scalloped Potatoes and Sauce Vierge
2 sea bass fillets
2 large potatoes
12 kalamata olives, pitted and cut into tiny pieces
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
- 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.
- For the sauce vierge: Mix all ingredients together and set aside.
- Fry sea bass fillets until skin is crispy.
- Serve sea bass with scalloped potatoes, top with sauce vierge bad sprinkle chopped olive along the side.