Spanish style sea bass (Marc Fosh)

Spanish style sea bass (Marc Fosh)

  • Recipe difficulty: Medium
  • 0 of 5
  • Serves: Up to 4 people

Spanish style sea bass

Marc Fosh's spanish style sea bass with a warm potato, rosemary and olive oil soup

 

Made with: Multiquick 7 hand blender
Serves: 4


Method


1. For the vinaigrette, bring the sherry vinegar to the boil in a pan. Add the parsley, sultanas, olive oil, pine nuts, diced tomatoes and remove from heat. Season to taste.

2. For the soup, place the onions, rosemary and potatoes in a saucepan with the fish stock. Bring this to the boil and simmer for 15 minutes until cooked. Remove from the heat and blend with the Braun Multiquick 7 hand blender in the pan until smooth.

3. Blend the olive oil into the potato mixture the pan.

4. For the cod, heat the oil in a frying pan and season the fish fillets. When the oil is hot add the fillets, skin side down and cook for 1-2 minutes until the skin becomes golden. Turn over and cook for a further minute. Remove the fillets and finish cooking in an oven for about 5 minutes at 180°C or until done to your liking.

5. Divide the fish fillets in the middle of four bowls and spoon over vinaigrette. Pour warm potato, rosemary and olive oil soup around the outside.

Marc Fosh’s tip

This dish is a firm family favourite. The combination of sultana sweetness and the sourness of the vinegar always seems to appeal to the little ones, even if they’re slightly fussy eaters!

 

Ingredients

• 4 fillets of sea bass (150g each)

Vinaigrette ingredients
• 300ml virgin olive oil
• 75ml sherry vinegar
• 300g tomatoes, peeled and diced
• 30g sultanas
• 20g pine nuts, lightly toasted
• 2 tablespoons of chopped parsley
• Salt and pepper to taste

Warm potato, rosemary and olive oil soup ingredients
• 350g peeled potatoes, chopped into quarters
• 800ml fish stock
• 100g roughly chopped onions
• 300ml olive oil
• Stick of fresh rosemary
• Salt and pepper to taste

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