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 time60 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Rating Not yet rated

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

25 minprep

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: 60 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Gluten-free and 7 more Indicative dietary requirements

View full classification 22 tags

Diet

Pescatarian

Dietary requirements

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

Dish type

Main course

Meal

LunchDinner

Preparation

BakingBoiling

Appliances

OvenCasserole

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.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Sea bass 4 boneless fillets 700 g
Potato 350 g
Shallot 100 g
Green peppercorns in brine drained 15 g
Fish stock 300 ml
Cream 200 ml
Vodka 50 ml
Extra virgin olive oil 10 g sauce and 15 g fish and potatoes 25 g
Parsley 3 g
Salt to taste 2 g

Shopping list Select and share only what you need

Kitchen essentials

Kitchen tools for this recipe Recommended kitchen tools

Affiliate link

Useful tools selected to help you prepare this recipe.

Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.

Lidded saucepan

A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.

View on Amazon

Kitchen knives

A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.

View on Amazon

Prices and availability may change on Amazon. Always check the latest details before buying.

Let’s get cooking

Method

Peel the potatoes and slice 1–2 mm thick, using the guard if using a mandoline. Blanch 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.