Spanish Sea Bass Fillet in Green Sauce | Merluza en salsa verde
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25 min
Quick
Kifli Kukták
Klasszikus északi spanyol halétel omlós tengeri sügérfiléből, illatos fokhagymás-fehérboros mártásban, édes zöldborsóval és rengeteg friss petrezselyemmel gazdagítva.
Ingredients
Preparation method
Preparation
Gently pat the sea bass fillets dry with kitchen paper towels, then cut them into 4 equal portions. Season both sides lightly with salt and pepper.
Thinly slice the garlic cloves, and finely chop the fresh parsley.
Making the green sauce
Heat the extra virgin olive oil in a wide, deep skillet over medium heat. Add the thinly sliced garlic and sauté for 1 minute until fragrant (be careful not to let it brown).
Chef's tip
The real secret to Basque salsa verde sauce is plenty of fresh parsley and gently swirling the pan while cooking—this allows the olive oil and stock to form a perfect emulsion.
Make sure not to overcook the fish: thinner pieces of sea bass fillet will cook to perfect tenderness in just 5-6 minutes.
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