SEA BASS WITH POTATO AND OLIVES

Filetti di spigola patate e olive

Hi, today I have a nice recipe for you that is easy to prepare, and will be perfect for a weekend at home with friends.
I will give you the recipe for fillets of sea bass or sea bream because I know that most people like to have their fish served without bones, but you can make it also on the bone and it will take a bit longer but it also will taste better.

For 4 people:

8 fillets of sea bass (ask your fishmonger to prepare it for you)
2 cloves of garlic
half glass of white wine
300 gr of potatoes
12 cherry tomatoes
8 tbsp of extra virgin olive oil
60 gr of black olive (better if they are large and whole)
20 gr of capers (if you are not very keen you can leave it out)
salt
fresh chili
flat parsley
flour
half glass of water

Start by pealing and slicing the potatoes  thinly like small dish of half cm. and boil in salted water until aldente, then drain and keep ready to use. Now put the flour in a large plate and coat the fillets on both sides, then heat a large deep pan and add the oil with the crushed garlic cloves until lithely coloured and then add the fillets skin down putting your fingers or a kitchen pallet over it so that they keep flat and don't curl up.
After half minute add the capers, olives and wine and cook until evaporated, then add the cherry tomatoes halved and the potatoes, then season with salt a pinch of chili and the water, cover for a few minutes and cook on a moderate heat. when it is nearly ready take the lid off sprinkle with chopped flat parsley and reduce the sauce, serve on ceramic plates with a  fresh mix leaves salad dressed with olive oil and lemon juice.

Buon appetito

Peppe