Mallorcan-Style SEA BASS With A Saffron And Olive OIL Parmentier
- 20m Prep Time
- 20m Cook Time
- 40m Ready In
A modern twist on a classic Mallorcan dish featuring pan-seared sea bass fillets served with a saffron and olive oil potato purée and a sherry vinegar vinaigrette with sultanas, cherry tomatoes, and pine nuts.
Ingredients
- 4 sea bass fillets
- olive oil for frying
- baby spinach leaves to garnish
- sea salt
- freshly ground black pepper
- 3 5/13 tbsp sherry vinegar
- 1 1/16 oz sultanas (golden raisins)
- 13 8/15 tbsp olive oil
- 7/16 lbs cherry tomatoes halved
- 2 tbsp pine nuts lightly toasted
- 2 tbsp flat-leaf parsley chopped
- 5/9 lbs potatoes peeled
- 1 small onion chopped
- 1 saffron
- 3 5/13 cups fish stock (bouillon)
- 13 8/15 tbsp olive oil
- 1 lime juiced
Nutrition (per serving, estimated)
Estimated based off 12 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 109 mg
- Iron: 2.57 mg
- Magnesium: 92.3 mg
- Phosphorus: 390 mg
- Potassium: 922 mg
- Zinc: 1.31 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 sea bass fillets
- sea salt
- freshly ground black pepper
- 3 5/13 tbsp sherry vinegar
- 1 1/16 oz sultanas (golden raisins)
- 13 8/15 tbsp olive oil
- 1 saffron
- 3 5/13 cups fish stock (bouillon)
- 13 8/15 tbsp olive oil
Prepare
- olive oil, for frying
- baby spinach leaves, to garnish
- Halve 7/16 lbs cherry tomatoes
- 2 tbsp pine nuts, lightly toasted
- Chop 2 tbsp flat-leaf parsley
- Peel 5/9 lbs potatoes
- Chop 1 small onion
- Juice 1 lime
Let's Cook
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Step 1.
Bring the sherry vinegar to a boil in a small saucepan. Add the sultanas (golden raisins) and remove from the heat. Let cool until the sultanas have absorbed the vinegar and are plump, about 10 minutes.
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Step 2.
While the sultanas cool, combine the peeled potatoes, chopped onion, saffron, and fish stock in a saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes, until the potatoes are just tender.
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Step 3.
While the potatoes simmer, preheat the oven to 220°C/425°F/gas mark 7. Season the sea bass fillets with salt and pepper.
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Step 4.
After the sultanas have plumped, stir in the olive oil, halved cherry tomatoes, toasted pine nuts, and chopped parsley. Season with salt and pepper to taste. Set the vinaigrette aside.
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Step 5.
Once the potatoes are cooked, remove the saucepan from the heat. Add the olive oil and lime juice. Transfer the mixture to a food processor and blend until smooth. Pass through a fine sieve into a clean pan, season with salt and pepper, and keep warm.
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Step 6.
Heat a little olive oil in a heavy, oven-proof frying pan over medium heat. Add the sea bass fillets, skin-side down, and cook for 1–2 minutes until the skin is crisp and golden. Turn the fillets over and cook for 1 minute more. Transfer the pan to the preheated oven and bake for about 2 minutes to finish cooking.
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Step 7.
To serve, place a sea bass fillet in the center of each of 4 large soup bowls. Spoon a generous amount of the vinaigrette over the fish. Pour a little warm saffron and olive oil parmentier around the outside. Garnish with baby spinach leaves and serve immediately.