Wild sea bass
4 sea bass fillets, 100 g to 150 g each
75 g of butter
1 garlic clove
1 tbls of seaweed, dried
500 g of potatoes, peeled
1 tbls of olive oil or 25 g of butter
250 g of miner’s lettuce, spinach or chard
(smoked) sea salt
Heat the butter and add the garlic and seaweed. Make fine incisions in the skin of the sea bass. Season with salt and pepper and fry lightly in the skin in butter for 8 to 10 minutes, turning the fish over for the final 2 minutes. If desired, let the fish rest for a while in a slightly warm oven.
In the meantime, boil the potatoes in salted water for 20 minutes until cooked thoroughly. Strain and
mash with a little bit of oil or butter.
Rinse the vegetables and chop the leaves, then mix (raw) with the mashed potatoes.
Serve the fish with the mash and garlic and seaweed sauce.
Recipes from Annette van Ruitenburg, de Waal Texel- Copyright ©2019 for Visit Wadden