Italy

Sea bass with salsa verde

Name: Sea bass with salsa verde
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 sea bass fillets skin on barramundi (bhetki or asian seabass, seabass); 4 tbsp divided olive oil; a big bunch flat leaf parsley; a handful basil leaves; a few leaves mint leaves; 1 tbsp rinsed capers; 3 fillets anchovy fillets; 1 small clove garlic; 1 tsp Dijon prepared mustard; 1 tbsp red wine vinegar vinegar; Salt, to taste

Crackling fish skin under a punchy green sauce. Restaurant plating, home kitchen effort.

25 minTime

31 gProtein each

mildSpice

Green sauce, many accents2 chapters · 1 min read

Make it your way

Grandma's wayCrisp skinned sea bass with Italian salsa verde.

The original

293kcalsame

31 gproteinsame

1 gfibresame

25minutessame

Sea bass with salsa verde.

Per serving, worked out from the ingredient table.

Ingredients

Barramundi (bhetki or asian seabass, seabass)4 sea bass fillets, skin on

Olive oil4 tbsp, divided

Flat leaf parsleya big bunch

Basil leavesa handful

Mint leavesa few leaves

Capers1 tbsp, rinsed

Anchovy fillets3 fillets

Garlic1 small clove

Prepared mustard1 tsp Dijon

Vinegar1 tbsp red wine vinegar

Saltto taste

Method

5 steps

1Chop herbs, capers, anchovies and garlic finely, then stir in mustard, vinegar and 3 tbsp oil.
2Score the fish skin lightly and pat very dry. Season.
3Fry skin side down in the remaining oil on medium high, pressing for the first 20 seconds.
4Flip for 30 to 60 seconds.
5Plate skin side up with salsa verde spooned beside.

Serve it like this

Lay the fillet skin side up over crushed potatoes and spoon a generous stripe of salsa verde alongside. Serve warm.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Italy

Sea bass with salsa verde

Crackling fish skin under a punchy green sauce. Restaurant plating, home kitchen effort.

25 minTime

31 gProtein each

mildSpice

Green sauce, many accents2 chapters · 1 min read

Make it your way

Grandma's wayCrisp skinned sea bass with Italian salsa verde.

The original

293kcalsame

31 gproteinsame

1 gfibresame

25minutessame

Sea bass with salsa verde.

Per serving, worked out from the ingredient table.

Ingredients

Barramundi (bhetki or asian seabass, seabass)4 sea bass fillets, skin on

Olive oil4 tbsp, divided

Flat leaf parsleya big bunch

Basil leavesa handful

Mint leavesa few leaves

Capers1 tbsp, rinsed

Anchovy fillets3 fillets

Garlic1 small clove

Prepared mustard1 tsp Dijon

Vinegar1 tbsp red wine vinegar

Saltto taste

Method

5 steps

1Chop herbs, capers, anchovies and garlic finely, then stir in mustard, vinegar and 3 tbsp oil.
2Score the fish skin lightly and pat very dry. Season.
3Fry skin side down in the remaining oil on medium high, pressing for the first 20 seconds.
4Flip for 30 to 60 seconds.
5Plate skin side up with salsa verde spooned beside.

Serve it like this

Lay the fillet skin side up over crushed potatoes and spoon a generous stripe of salsa verde alongside. Serve warm.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sea bass with salsa verde

Make it your way

Ingredients

Method

Sea bass with salsa verde

Make it your way

Ingredients

Method

Make it a meal