Roberto’s executive chef Andrea Mugavero reveals how to create pan seared sea bass with potato, artichokes, sun-dried tomato and olive taggiasche with fresh basil
Serves 1
Ingredients:
- 200g sea bass fillet
- 100g potato
- 15g sun-dried cherry tomato
- 50ml olive oil
- 15g olives, seedless
- Maldon salt
- Black pepper
- Basil
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Method:
- Peel the potato and boil it in hot unsalted water for 10 minutes, then strain.
- Peel the artichoke until tender, leaf and cut it in wedge side.
- Pan sear the sea bass fillet in a non-stick pan with oil for 3-4 minutes on each side.
- Heat one non-stick pan, add little oil and sauté the potato and artichoke together for 3-4 minutes. Add sun-dried tomato, with salt and pepper.
- Place this on the centre of the plate and finish with the sea bass on the top and garnish with fresh basil, Maldon salt, cherry tomato, and black olive taggiasche.
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