Ingredients
- For the salsa:
- 4 large vine tomatoes
- 4 tablespoons of kalamata olives (stoned)
- 1 tablespoon of red wine vinegar
- 2 tablespoons of extra virgin olive oil
- 1 shallot
- A handful of coriander
- A handful of basil
- A handful of parsley
- For the crushed potatoes:
- 450 grams of baby salad potatoes (charlotte or galante variety is ideal)
- 2 scallions
- 2 tablespoons of olive oil
Sick of dry chicken and roast potatoes every Sunday? This recipe for grilled fillet of seabass with crushed baby potatoes, black olives and tomato salsa is just the ticket.
Instructions
Step 1
Get your ingredients together.
Step 2
Peel the tomatoes by plunging them in boiling water for 15 seconds. Remove and place in a bowl of cold water and the skin should start to peel off.
Step 3
Deseed and dice the peeled tomatoes.
Step 4
Dry the black olives on a roasting tin for 30 mins at 150 degrees. Leave to cool down and chop roughly.
Step 5
Finely dice the shallots.
Step 6
Chop the herbs.
Step 7
Stir the tomatoes, olives, shallots and herbs together in a bowl with the red wine vinegar and olive oil.
Step 8
Boil, peel and crush the potatoes. Add finely chopped scallions and olive oil, place back on the heat until warm.
Step 9
Brush baking tray with olive oil and place the fillets on top, skin side up. Season with salt and pepper and cook under the grill for 5-8 minutes until cooked.
Step 10
Serve on top of the crushed potatoes and spoon the tomato and black olive dressing over the top.
Step 11
?And there you have it, a fresh healthy dinner with plenty of flavour!
Clement Pavie is the Head Chef for Musgrave MarketPlace, Ireland’s leading foodservice and cash and carry wholesaler. Musgrave Marketplace offers over 12,000 retail and foodservice lines, and also carries a wide choice of own brands that help customers cut costs without compromising on quality. For more information check out Musgrave Marketplace.
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