Sea Bass Fillets with Tomato-Olive Salsa and Chard Potatoes

Name: Sea Bass Fillets with Tomato-Olive Salsa and Chard Potatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 Sea bass fillets with tomato-olive salsa and chard potatoes
Cuisine: Italienische Küche
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 chard leaves; Ground pepper; Salt

4 Sea bass fillets with tomato-olive salsa and 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 chard leaves
Ground pepper
Salt

PREPARATION

1
Cut the potatoes into small cubes, cook until tender in boiling salted water. Heat some olive oil in a pan, sauté a chopped garlic clove in it, then add the chard and potatoes. Stir and season.
2
For the salsa, finely chop the onion and the remaining garlic clove and sauté 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 and keep warm.
3
Lightly 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.

Knuspr-Küche

It's best to serve these toasts immediately, while the cheese is still wonderfully melted and the pears are warm. A glass of chilled white wine pairs perfectly!