Sea bass fish is delicious when fried. And if it is also served with a sauce of capers, olives and parsley, it turns out twice as delicious. As a side dish, prepare mashed potatoes for the fish.
It is necessary
- For four servings:
- - 4 pieces of sea bass fillet 180 g each;
- - 900 g of young small potatoes;
- - 1/4 cup dry white wine;
- - 1 tbsp. a spoonful of olive oil;
- - salt, pepper, lemon wedges.
- For the sauce:
- - 3/4 cup black olives;
- - 60 g of parsley;
- - 2 cloves of garlic;
- - 2 tbsp. spoons of capers, olive oil;
- - zest from 1 lemon.
Instructions
Step 1
Boil the potatoes until soft in slightly salted water - this is about 20 minutes. Make olive sauce. To do this, place lemon zest, pitted olives, parsley, garlic, capers in the bowl of a kitchen processor, pour in 2 tablespoons of olive oil, chop until smooth.
Step 2
Brush the sea bass fillet with olive oil, sprinkle with pepper and salt. Heat a large skillet over medium heat, place the prepared sea bass fillet, fry on each side for 3-4 minutes.
Step 3
Transfer the finished fillet to a plate, pour the white wine into the pan, cook for 1 minute, put the olive sauce in the wine pan, cook together for a couple of seconds, stirring occasionally.
Step 4
Dry the potatoes from excess moisture, mash them with a potato grinder until a puree mass is formed.
Step 5
Serve the fish with mashed potatoes, sprinkled with olive sauce on top. You can serve lemon slices separately with the sea bass, or pour the lemon juice over the fish fillet right away to add a special flavor.
