Teller mit knusprig gebratenem Wolfsbarschfilet auf Mangold und Kartoffeln, weißer Teller auf grauem Hintergrund

Sea bass with chard and potatoes

40 minutes

Leicht

2 people

Attention Croatia fans: Anyone who has ever vacationed on the Adriatic coast will immediately recognize this dish. Crispy pan-fried sea bass on blitva, i.e., chard and potatoes, is one of the most popular fish dishes there. The combination of vegetables, garlic, and fruity olive oil is wonderfully simple and highlights the delicate taste of this noble fish.

Ingredients

2 sea bass fillets
1 chard, alternatively pak choi
500 g small potatoes
1 onion
50 ml extra virgin olive oil, for frying
2 cloves garlic, sliced
1 tsp salt
Freshly ground pepper
50 ml olive oil for drizzling

Also great with

Sea bream fillet

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Peel 500 g of small potatoes, halve or quarter them, and boil them in salted water for about 15 to 20 minutes, depending on their size, until cooked through. Then drain and let them steam dry briefly.
Meanwhile, wash the chard thoroughly. Roughly tear the leaves and slice the stems into fine strips. Finely chop the onion and thinly slice 2 cloves of garlic.
Heat about 25 ml of olive oil in a large pan. Sauté the onion and garlic in it over medium heat until translucent. First, add the chard stems and fry for about 3 minutes. Then add the leaves and let them wilt.
Fold in the cooked potatoes and carefully mix everything. Season with salt and freshly ground pepper. Keep the chard potatoes warm.
Pat the thawed sea bass fillets dry and lightly salt them. Heat the remaining olive oil in a second pan and first fry the fillets skin-side down over medium to high heat for about 4 to 5 minutes until crispy. Then flip them and cook for no more than 1 minute longer.
Divide the chard potatoes among plates, arrange the sea bass fillets on top, and finally drizzle generously with high-quality olive oil. Serve with a little freshly ground pepper, if desired.

Tip: Chard has a limited season. Outside of the season, the recipe works just as well with pak choi. Thawed frozen spinach is also an uncomplicated alternative and results in a similarly aromatic dish.