Fish with Green Sauce

Pearly, tender sea bass fillets awakened by a vibrant, herbaceous green sauce. The vinegar's acidity and anchovy's saltiness perfectly cut through the richness of the extra virgin olive oil.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 384
• Protein: 33 g
• Carbs: 1 g
• Fat: 29 g

Ingredients

• 600 g European sea bass ( filleted with skin on )
• 1 pc Flat-leaf parsley ( bunch, leaves picked )
• 4 pc European anchovy ( fillets in oil )
• 1 pc Garlic ( clove, germ removed )
• 100 ml Extra virgin olive oil ( first cold press )
• 2 tbsp Red wine vinegar ( for acidity )
• 1 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( freshly ground )
• 1 tbsp Capers ( drained )

Instructions

1. Preparing the sauce base

   Finely chop the flat-leaf parsley, anchovies, garlic, and capers with a knife. The texture should not be a smooth puree; it should retain some bite.

2. Binding the salsa verde

   In a bowl, mix the chopped ingredients with the red wine vinegar. Gradually whisk in the olive oil while stirring. The sauce should be emulsified but remain fluid, coating the back of a spoon.

3. Cooking the fish

   Sear the sea bass fillets in a hot pan with a drizzle of oil. The skin should become crispy and release easily. Flip and finish cooking when the flesh becomes opaque and pearly in the center.

4. Plating

   Place the hot fish on the plate and generously coat with cold salsa verde. The temperature contrast instantly releases the parsley's aromas.

Chef's tips

• Never blend salsa verde in a food processor; you'll lose the texture and the color will turn dull.
• The fish is done when a knife tip slides into the thickest part without resistance.

Storage

The sauce keeps for 2 days refrigerated under a layer of oil. The fish should be eaten immediately.