Seabass in crust of potato with Panzanella Bruschetta

Ingredients 1 person

  • 150 g sea bass fillet

  • 2 tbsp olive oil

  • 1 pc fresh thyme

  • 1 new potato cut in slices very thinly

Panzanella Bruschetta

  • 1 slice of rustic bread cut half cm

  • 5 pc cherry tomato cut in half

  • 1 pc small cucumber sliced thinly

  • 3 pc Kalamata olives

  • 4 pc capers desalinated

  • 1 stem green celery cut thinly  

  • tea spoon of dry oregano (fresh from Sicily)

  • a pinch of fresh mint

  • quarter of red onion cut thinly

  • olive oil

  • white wine vinegar

  • salt/black pepper

Instructions

marinate the sea bass fillet with a little olive oil, add the fresh thyme leaves, salt and pepper, peel the potato and cut into very thin slices to cover the fish. wrap the sea bass fillet in a cling film and let it rest in the fridge, to Make the potato stick to the fillet.

 

Aside, cut a slice of artisanal bread, marinate it with good olive oil and toast it in the oven. prepare the Panzanella salad, with the above listed ingredients: cut the cherry tomatoes in quarters, slice the cucumber in half moon shape, thinly, cut the Kalamata olives (seedless) into small cubes. cut the green celery thinly in half moon shape, slice the red onion not too thinly, add the capers and dry oregano, and toss everything together with the olive oil and the white wine vinegar. season and place the mixture on top of the ciabatta bread crostino.

 

In a non-sticking pan add some olive oil with a small piece of garlic, sauté the sea bass fillet on both sides, put it in the oven at 180 degree Celsius for 6 minutes to finish the cooking.

Serve it with the Panzanella bruschetta according to the proposed image.

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© 2019 by The Cycle of Food