Mallorcan-Style Sea Bass with a Saffron and Olive Oil Parmentier

Name: Mallorcan-Style Sea Bass with a Saffron and Olive Oil Parmentier
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Spanish
Ingredients: 4 x 150 g/5½ oz sea bass fillets; baby spinach leaves, to garnish; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 50 ml/2 fl oz/¼ cup sherry vinegar; 30 g/1 oz/3 tbsp sultanas (golden raisins); 30 g/1 oz/3 tbsp sultanas (golden raisins); 200 g/7 oz cherry tomatoes, halved; 2 tbsp pine nuts, lightly toasted; 2 tbsp chopped flat-leaf parsley; 250 g/9 oz potatoes, peeled; 1 small onion, chopped; 1 large pinch saffron; 800 ml/28 fl oz/scant 3½ cups fish stock (bouillon); 800 ml/28 fl oz/scant 3½ cups fish stock (bouillon); 200 ml/7 fl oz/scant 1 cup olive oil; juice of 1 lime

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

4 x 150 g/5½ oz sea bass fillets
olive oil, for frying
baby spinach leaves, to garnish

Europe
Spain
Fish course
Gluten-free
Pescatarian
Mediterranean

Method

Sea bass “a la Mallorquina” is one of my favourite dishes. The textures, colours and freshness really define Mediterranean cookery at its very best. The traditional version is a whole fish baked over sliced potatoes and spinach. I’ve given the dish a very modern twist while retaining the essence and flavours of this wonderful recipe.

To make the vinaigrette, bring the sherry vinegar to