4 sea bass fillets with tomato-olive salsa and Swiss chard potatoes
Buy all ingredients right below the recipe
Ingredients
- 600 g sea bass fillets
- 1 onion
- Garlic cloves
- 1 teaspoon sugar
- 2 tablespoons olive oil
- 2 tablespoons parsley
- 300g black olives
- 200g young Swiss chard leaves
- Ground pepper
- Salt
PREPARATION
- 1Cut the potatoes into small cubes and boil them until tender in salted water. Heat some olive oil in a pan, sauté a chopped garlic clove in it, then add the Swiss chard and potatoes. Stir and season to taste.
- 2For the salsa, finely chop the onion and the remaining garlic clove and sauté them in hot olive oil. Add peeled tomatoes. Season with salt and sugar, let it cook for 15 minutes, then add the pitted, finely chopped olives. Season to taste and keep warm.
- 3Lightly salt and pepper the sea bass fillets. In a non-stick pan with hot oil, fry the fillets skin-side down until crispy, turning briefly at the end if necessary.
