Sea bass with parsley sauce

Sea bass with parsley sauce

Total: 1 hr 10 min. | Active: 30 min.
Nutritional value / person: 535 kcal
, Fat: 29 g
, Carbohydrate: 27 g
, Protein: 37 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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600 g waxy potatoes, thinly sliced
500 g celery, cut into sticks
½ organic lemon, thinly sliced
2 garlic cloves, thinly sliced
2 tbsp olive oil
½ tsp salt


2 sea bass (organic)
½ tsp salt
¼ tsp pepper
¼ tsp bourbon vanilla powder
1 organic lemon, thinly sliced
½ bunch flat-leaf parsley
2 tbsp olive oil


30 g butter
3 tbsp condimento bianco (white balsamic vinegar)
1 bunch flat-leaf parsley, finely chopped
1 green pepper, finely grated
40 g pistachios, coarsely chopped, roasted
¼ tsp bourbon vanilla powder
¼ tsp salt
¼ tsp pepper
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How it's done

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Mix the potatoes with all the other ingredients up to and including the salt on a baking tray lined with baking paper.

To roast

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.


Make 3 diagonal incisions (approx. 5 mm deep) on both sides of the fish without damaging the bones. Season the fish inside and out. Stuff the fish with the lemon and parsley. Heat the oil in a frying pan, fry the fish in batches for approx. 2 mins. on each side. Spread on top of the potatoes.

To bake

Cook for approx. 20 mins. in the centre of the hot oven. Remove.


Heat the butter in a pan until it foams and smells nutty. Whisk the condimento and butter in a bowl. Mix in the parsley, pepper and pistachios, season. Mix the vegetables with half of the dressing, serve on a platter. Arrange the fish on top, drizzle with the remainder of the dressing.

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