Sea Bass Fillets au Meunière with New and Vitelotte Potatoes and Pearl Onions

Name: Sea Bass Fillets au Meunière with New and Vitelotte Potatoes and Pearl Onions (Filetes de Robalo à Meunière, com Batatinha Nova, Batatinha Vitelotte e Cebolinha Pérola)
Yield: Serves four
Cuisine: Portuguese
Ingredients: 4 teaspoons capers; 1 fresh flat leaf of parsley bunch, mixed with orange and lime zest, to decorate; 20 frozen pearl onions; 4 canned sea bass fillets; 4 bay leaves; juice of half a lemon; juice of a large lemon; fleur de sel; five-peppers mix; 2 soup spoons olive oil; 2 cloves garlic crushed and unpeeled; 1 tablespoon of salted butter; 3 dessert spoons salted butter; chopped parsley, orange and lime zest; 8 blue vitelotte potatoes; 2 cloves garlic, minced; 6 tablespoons olive oil; 4 dessert spoons small shrimps; 1 level teaspoon of fleur de sel; 20 small new potatoes

Filetes de Robalo à Meunière, com Batatinha Nova, Batatinha Vitelotte e Cebolinha Pérola

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Best I(n) Can

By Akis Konstantinidis

Published 2016

About

Ingredients

4 canned sea bass fillets
20 small new potatoes
8 blue vitelotte potatoes

Europe
Portugal
Fish course
Pescatarian
Gluten-free

Method

Preparation

Bake both kinds of potato and the unpeeled garlic in the oven at 180°C for approximately 25 minutes, seasoned with olive oil, sea salt, pepper and bay leaf.

Remove from the oven when ready and spr