for 4 person

Potatoes

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

Fish

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

Dressing

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

How it's done

Potatoes

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.

Fish

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.

Dressing

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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