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Receta Roasted Slashed Fillet Of Sea Bass Stuffed With Herbs, Baked On Mushroom Potatoes With Salsa Verde
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Ingredientes
- 4 x 8 ounce sea bass, fillets
- 1 handf assorted herbs, such as, (flat-leaf parsley,basil,mint)
- 2Â 1/2 lb potato, scrubbed
- Â Â extra virgin olive oil
- 2 clv garlic, finely, minced
- Â Â salt
- Â Â freshly cracked black pepper
- Â Â handful parsley, minced
- 1Â 1/4 lb mixed mushroom, (such as oyster, crimini and stemmed shiitake), sliced
- 4 x lemon
- 1 x recipe salsa, verde
- Â Â Salsa Verde
- 2 clv garlic, peeled
- 1 sm handful capers
- 1 sm handful pickled gherkin, (the ones in sweet vinegar)
- 6 x anchovy, fillets
- 2 lrg handfuls flat-leaf parsley, leaves
- 1 bn fresh basil, torn into pcs
- 1 handf fresh mint, leaves
- 1 Tbsp. Dijon mustard
- Â Â red wine vinegar
- 8 Tbsp. best available extra virgin olive oil
- Â Â sea salt
- 1 x freshly cracked black pepper
Direcciones
- Preheat the oven to 240C/475F/Gas 9. Slash the fish fillets about half way down and stuff with the herbs.
- Wash the potatoes and slice them lengthways, just under a 1/2-inch thick. Dry them off with kitchen paper and very lightly coat them in extra virgin olive oil. Fold in half of your finely minced garlic, season with salt and pepper, then lay them out in one layer on a flat baking tray. It is always helpful to put a bit of greaseproof on the bottom of the tray, rubbed with extra virgin olive oil. Lay your potatoes out in a thin layer and put it in the oven for around 12 min till they are lightly golden brown and soft. Remove and put to one side.
- In a pan add in the remaining garlic with 2 good knobs of butter and sprinkle with parsley. Now scatter the mushrooms over the potatoes. Place your sea bass fillets on top, cut the lemons in half and place in the tray as well. Now bake in the oven for 12 to15 min, depending on the thickness of the fish. Remove the tray, cover the top with foil and let sit for about 5 min during that time all the juices will run out onto the potatoes.
- Serve it with salsa verde and a crisp white wine.
- Salsa Verde:The secret of a good salsa verde is to chop all the ingredients very finely and to use it the same day, as it doesn't tend to keep for long, even in the fridge. A fantastic accompaniment to any grilled meat or possibly fish. Particularly good with sea bass recipe.Finely chop the first 7 ingredients and put them into a bowl. Add in the mustard and red wine vinegar then slowly stir in the extra virgin olive oil. Balance the flavors with freshly grnd black pepper and, if necessary, sea salt and a little more red wine vinegar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 624g | |
| Recipe makes 4 servings | |
| Calories 445 | |
| Calories from Fat 58 | 13% |
| Total Fat 6.55g | 8% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 276mg | 12% |
| Potassium 1986mg | 57% |
| Total Carbs 46.91g | 13% |
| Dietary Fiber 7.2g | 24% |
| Sugars 5.92g | 4% |
| Protein 51.06g | 82% |
