Medium

Sea bass with potato scales and green peppercorn sauce

Name: Sea bass with potato scales and green peppercorn sauce
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 700 g Sea bass (4 boneless fillets); 350 g Potato; 100 g Shallot; 15 g Green peppercorns in brine (drained); 300 ml Fish stock; 200 ml Cream; 50 ml Vodka; 25 g Extra virgin olive oil (10 g sauce and 15 g fish and potatoes); 3 g Parsley; 2 g Salt (to taste)

Total time1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Sea bass, Fish stock, Extra virgin olive oil. Milk: Ingredient to check: Cream. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Fish stock.

Rating Not yet rated

Sea bass fillets topped with thin potato slices, served with creamy green peppercorn sauce.

Jump to steps

25 minpreparation and possible waiting

35 mincooking

4servings

1.976 kcalwhole recipe

494 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h Preparation and possible waiting 25 min · Cooking 35 min

Preparation and possible waiting: 25 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoilingSautéing

Appliances

OvenCasseroleSaucepan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Peel the potatoes and slice 1–2 mm thick, using the guard if using a mandoline. Blanch (briefly immerse in boiling water) in boiling water for 3 minutes, drain carefully and spread on a clean cloth.
Chop the shallots and soften in a saucepan with 10 g oil for 6 minutes. Add the green peppercorns.
Off the heat, pour in the vodka; return without flambéing and boil for 2 minutes.
Add the stock and cream and reduce gently for 15–20 minutes, stirring.
Preheat the oven to 210°C. Grease a baking dish with some of the remaining 15 g oil.
Place the sea bass skin-side down and season. Cover with overlapping potato slices like scales and brush with the rest of that oil.
Bake for 12–15 minutes until the fish reaches 63°C. If needed, brown the surface under the grill for 1 minute, watching closely. Check the sauce for salt and serve with the sea bass and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.