Sea Bass and Artichoke Salad
Serves 4 #STARFineFoods Ingredients: 4 sea bass fillets 1 potato 4 artichokes ½ head of cauliflower STAR Extra Virgin Olive Oil Salt and pepper, to taste 1 tablespoon mustard A few sprigs of parsley Instructions:Cook the vegetables in hot salted water until al dente: the peeled artichokes by themselves, and then the cauliflower with the potatoes. Alternatively, if you prefer, you can steam or bake the vegetables.
Slice the sea bass fillets into bite-sized pieces and place them on a sheet pan lined with parchment. Drizzle a little extra virgin olive oil over the top. Bake at 375 ºF for 8 to 10 minutes, depending on the thickness of the pieces and the desired doneness.
To assemble the salad, arrange the vegetables on each plate and place a few pieces of sea bass on top. Serve the dish warm, topped with a dressing made from extra virgin olive oil, mustard, parsley, salt and pepper.
Ingredients
- 4 sea bass fillets
- 1 potato
- 4 artichokes
- ½ head of cauliflower
- STAR Extra Virgin Olive Oil
- Salt and pepper, to taste
- 1 tablespoon mustard
- A few sprigs of parsley
Instructions
Cook the vegetables in hot salted water until al dente: the peeled artichokes by themselves, and then the cauliflower with the potatoes. Alternatively, if you prefer, you can steam or bake the vegetables.
Slice the sea bass fillets into bite-sized pieces and place them on a sheet pan lined with parchment. Drizzle a little extra virgin olive oil over the top. Bake at 375 ºF for 8 to 10 minutes, depending on the thickness of the pieces and the desired doneness.
To assemble the salad, arrange the vegetables on each plate and place a few pieces of sea bass on top. Serve the dish warm, topped with a dressing made from extra virgin olive oil, mustard, parsley, salt and pepper.
Cook the vegetables in hot salted water until al dente: the peeled artichokes by themselves, and then the cauliflower with the potatoes. Alternatively, if you prefer, you can steam or bake the vegetables.
Slice the sea bass fillets into bite-sized pieces and place them on a sheet pan lined with parchment. Drizzle a little extra virgin olive oil over the top. Bake at 375 ºF for 8 to 10 minutes, depending on the thickness of the pieces and the desired doneness.
To assemble the salad, arrange the vegetables on each plate and place a few pieces of sea bass on top. Serve the dish warm, topped with a dressing made from extra virgin olive oil, mustard, parsley, salt and pepper.
Total Time: 20 minutes
Serves: 4
