Skillet of Seabass "Patata Salata"

Chef Joel Wilkinson - Restaurant - Alila Cha Am

The Chef Joel Wilkinson from Alila Cha Am offers a delicious Seabass skillet recipe with Estima potato salad, horta cultivated greens, Capperi, and green olive harpuka tapenade

Ingredients Casolette de poisson

1 pc Seabass fillet
3-4 pc Sun dried tomato
4-5 pc Italian basil leaf
10 g Rocket leaf
1 pc Lemon
1 pc Baby potato
1 tsp Whole grain mustard
1 stalk Green bean, cut
3-4 pc Caperberry
Sea salt
Pepper, milled
White wine
Olive oil

Method

In cooking pot, boil the baby potato (with skin), seasoning with a little salt and milled pepper for 20 minutes or until soft.

Remove from the pot, cut into 4 wedge and mix with whole grain mustard. Set it aside.

Heat the flat fly-pan with olive oil, while seasoning the seabass with salt and milled pepper on both sides.

Place the bass (skin-side into the pan) and cook until the skin is crisp and well-done. Pour some white wine and lemon juice. Remove from the heat.

In a sauce pan, sauté the baby potato, green bean, sun-dried tomato, caperberries, and basil. Season with salt and milled pepper.

Arrange the rocket leaf on the plate, top with the potato wedges and the seabass fillet.

Gradually pour in the sauce mixture around the plate and garnish with olive tapanade (black olive, garlic, olive oil paste).