Sea bass with parsley sauce
Try Sea bass with parsley sauce by FOOBY now. Or discover other delicious recipes from our category Fish.
- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 600 gwaxy potatoes
- 500 gcelery
- ½organic lemon
- 2garlic cloves
- 2 tbspolive oil
- ½ tspsalt
- 2sea bass (organic)
- ½ tspsalt
- ¼ tsppepper
- ¼ tspbourbon vanilla powder
- 1organic lemon
- ½ bunchflat-leaf parsley
- 2 tbspolive oil
- 30 gbutter
- 3 tbspcondimento bianco (white balsamic vinegar)
- 1 bunchflat-leaf parsley
- 1green pepper
- 40 gpistachios
- ¼ tspbourbon vanilla powder
- ¼ tspsalt
- ¼ tsppepper
Instructions
Step 1
Mix the potatoes with all the other ingredients up to and including the salt on a baking tray lined with baking paper.Step 2
Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.Step 3
Make 3 diagonal incisions (approx. 5 mm deep) on both sides of the fish without damaging the bones. Season the fish inside and out. Stuff the fish with the lemon and parsley. Heat the oil in a frying pan, fry the fish in batches for approx. 2 mins. on each side. Spread on top of the potatoes.Step 4
Cook for approx. 20 mins. in the centre of the hot oven. Remove.Step 5
Heat the butter in a pan until it foams and smells nutty. Whisk the condimento and butter in a bowl. Mix in the parsley, pepper and pistachios, season. Mix the vegetables with half of the dressing, serve on a platter. Arrange the fish on top, drizzle with the remainder of the dressing.