Ligurian Sea Bass with Potatoes, Taggiasca Olives, and Pine Nuts Blended with White Wine
Branzino alla ligure con patate, olive taggiasche e pinoli sfumato al vino. bianco
For 4 people:
- 1 sea bass of at least 600 g
- Olive oil
- 12 Taggiasca olives
- 30 g pine nuts
- 12 Pachino cherry tomatoes, quartered
- White wine (as needed)
- Fish broth (as needed)
- 4 potatoes
- Clean the fish and fillet it. Then lay the sea bass fillets skin-side down in a heated pan to make the skin crispy.
- In a separate pan, add a drizzle of olive oil, Taggiasca olives, pine nuts, and Pachino cherry tomatoes, and gently fry. Finally, deglaze with white wine and add a little fish broth. At this point, lay the sea bass fillets in the pan. Cover with a lid and cook over low heat for 8-10 minutes.
- Clean the potatoes and slice them thinly with a mandoline, arrange them in a circle on a baking paper and season with oil, salt, and oregano. Bake in the oven for a few minutes at 180°C.
- Assemble the dish by placing some sauce on the bottom, a disk of potatoes on top, and the sea bass fillet on the very top.
