Seabass fillet in potato crust with ghiotta sauce
September 24, 2020
- 400g ASC certified seabass fillet (thawed if frozen)
- 300g potatoes
- 60ml white wine
- 50g capers
- 150g cherry tomato
- 50g green olives
- 120g onion
- 10g oregano
- salt & pepper
- extra virgin olive oil
Place the seabass fillets in a greased oven tray, and season with salt and pepper. Peel the potatoes and cut into thin slices. Sauté the potatoes in olive oil on both sides until browned. Once drained, lay the potatoes in a fan-shape over each fillet, add the wine, salt and olive oil, and bake in hot oven at 200°C for about 15 minutes.
Brown the onion in a pan with olive oil until golden, then add the cherry tomatoes cut into small pieces. Cook over a low heat, and season with salt and pepper. Add the capers, olives and oregano. To make the sauce creamier, add half a boiled potato then mix everything in a food blender, emulsifying with a drizzle of olive oil.
Place the potato topped fillet on top of a layer of Ghiotta sauce.