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Sea Bass and Artichoke Salad
4
20 minutes
Ingredients
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4 sea bass fillets
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1 potato
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4 artichokes
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½ head of cauliflower
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STAR Extra Virgin Olive Oil
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Salt and pepper, to taste
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1 tablespoon mustard
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A few sprigs of parsley
Instructions
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1.
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.
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2.
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.
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3.
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.
