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

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