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.

Healthy Dinner Seafood Main Course Sea Bass

Estimated Nutrition

Calories

1311.5

kcal / serving

5245.8 kcal total

Carbs

11.1g

per serving

44.5 g total

Fat

126.4g

per serving

505.4 g total

Protein

36.3g

per serving

145.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

100

White Wine Vinegar

Fruits

0.5

piece

Lemon

Juice only

NutsSeeds

pinch

Salt

To taste

pinch

Black Pepper

To taste

tbsp

Basil

Chopped fresh

tbsp

Parsley

Chopped fresh

clove

Garlic

Peeled

sprig

Thyme

Large fresh

tsp

Chive

Chopped fresh

OilsFats

150

Extra Virgin Olive Oil

For the sauce vierge

tbsp

Olive Oil

For frying

Other

piece

Black Olive

Stones removed, chopped

Seafood

720

Sea Bass

4 fillets, 180g each, skin-on

Vegetables

100

Tomato

Skinned, de-seeded and finely chopped

Shallot

Finely chopped

tbsp

Caper

Baby, drained

200

New Potatoes

Peeled, cooked and sliced

Method

Score sea bass skin, season, and sear skin-side down in hot oil for 4 to 6 minutes before flipping briefly.

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.

Heat some vinaigrette with cooked potatoes, crush lightly, and stir in olives and chives.

Place garlic and thyme into a clean bottle and pour in the vinaigrette.

Serve fish over molded potato circles and drizzle with warm sauce vierge and lemon juice.