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: five-peppers mix; 4 dessert spoons small shrimps; 2 cloves garlic crushed and unpeeled; juice of half a lemon; chopped parsley, orange and lime zest; 4 canned sea bass fillets; 20 small new potatoes; 4 bay leaves; 8 blue vitelotte potatoes; 6 tablespoons olive oil; fleur de sel; 1 tablespoon of salted butter; 1 level teaspoon of fleur de sel; 4 teaspoons capers; 1 fresh flat leaf of parsley bunch, mixed with orange and lime zest, to decorate; 2 cloves garlic, minced; 20 frozen pearl onions; 2 soup spoons olive oil; 3 dessert spoons salted butter; juice of a large lemon