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 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 392 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.

Sea Bass and Artichoke Salad

 #STARFineFoods

Ingredients

  • 4 sea bass fillets
  • 1 potato
  • 4 artichokes
  • ½ head of cauliflower
  • STAR Extra Virgin Olive Oil
  • Salt and pepper
  • 1 tablespoon mustard
  • A few sprigs of parsley

Instructions

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.

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 392 ºF for 8 to 10 minutes, depending on the thickness of the pieces and the desired doneness.

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.

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.

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 392 ºF for 8 to 10 minutes, depending on the thickness of the pieces and the desired doneness.

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.

Total Time: 20 minutes

Serves: 4

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