Imported from the web
Sea Bass with Potatoes, Cherry Tomatoes, and Reduced Fish Stock
Sea bass is seasoned with a blended garlic, anchovy, herb, harissa, and black-pepper oil, then served with potatoes and cherry tomatoes in a reduced fish stock. The stock is made with fried salmon heads and used to boil the potatoes before being reduced and added back to the dish.
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Ingredients
- sea bass (Score both sides before seasoning)
- extra-virgin olive oil (Used in the blended marinade and again with the vegetables)
- garlic
- anchovies
- parsley
- coriander
- harissa
- black pepper
- salmon heads (Fried; used to make the fish stock)
- fish stock (Made with fried salmon heads)
- potatoes (Boiled in the strained fish stock)
- salt (Add to the stock; the visible text also shows “salt 1,” but the unit and intended quantity are unclear)
- cherry tomatoes
- zaatar
Steps
- 1
Score the sea bass on both sides.
- 2
Blend extra-virgin olive oil with garlic, anchovies, parsley, coriander, harissa, and black pepper to make the seasoned oil.
- 3
Marinate the scored sea bass with the blended seasoned oil.
- 4
Prepare fish stock using the fried salmon heads, then strain the stock.
- 5
Bring the strained stock to a boil. Add salt and boil the potatoes in the stock for 10 minutes.
- 6
Strain the potatoes and reserve the liquid. Reduce the starchy liquid.
- 7
Add the cherry tomatoes and boiled potatoes to the cooking vessel.
- 8
Add the seasoned oil and a ladle of the reduced stock to the potatoes and tomatoes.
- 9
Finish with zaatar and serve with the marinated sea bass.
Notes
The source does not provide ingredient quantities, a clear cooking temperature, or an explicit cooking time for the sea bass. The OCR includes the phrase “magic oil,” which appears to refer to the blended seasoned oil, but its exact meaning is unclear.
Nutrition per serving
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