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Sea bass with olive crushed potatoes and sauce vierge
Fruit and vegetables
50g/2oz
shallots
, finely chopped
½
lemon
, juice only
1 tbsp chopped fresh
basil
1 tbsp chopped fresh
parsley
1
garlic
clove, peeled
1 large fresh
thyme
sprig
200g/7oz
new potatoes
, peeled, cooked and sliced
1 tsp chopped fresh
chives
1
lemon
, juice only
Tins, packets and jars
2 tbsp baby
capers
, drained
olive oil vinaigrette (see above)
10 black
olives
, stones removed, chopped
Cooking ingredients
150ml/5fl oz extra virgin
olive oil
salt and freshly ground
black pepper
300ml/10½fl oz extra virgin
olive oil
100ml/3½fl oz
white wine vinegar
salt
, to taste
freshly ground
white pepper
, to taste
salt and freshly ground
black pepper
1 tbsp
olive oil
salt and freshly ground
black pepper
, to taste
Meat, fish and poultry
4 x 180g/6¼oz fillets of
sea bass
, skin-on
Other
100g/3½oz tomatoes, skinned, de-seeded and finely chopped
Back to recipe
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