Sea Bass in Salt, Creamy Polenta, Swiss Chard with Potatoes, and Butter Sauce with Capers

A juicy and perfectly baked fish, served with excellent side dishes, is the perfect idea for a slightly different Sunday lunch or for more festive occasions when you want to impress your guests with your culinary skills.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

Butter sauce with capers

  • 2 piece Shallot

  • 50 ml Vinegar, red wine

  • 130 ml Alcohol, Wine, White

  • 250 g Butter, unsalted

  • 50 g Carp, soaked

  • pieces Parsley, fresh

Cream polenta

  • pieces Water

  • 200 ml Milk, whole milk

  • pieces Salt, table

  • 100 g Koruzni zdrob

  • 50 g Butter, unsalted

Sea bass in salt

  • 1 piece Fish, sea bass

  • pieces Salt, table

Swiss chard with potatoes

  • pieces Potatoes, white

  • 1 bouquet Swiss chard, fresh

  • pieces Oil, olive

  • pieces Garlic, fresh

  • pieces Salt, table

Steps

  1. Sea Bass in Salt: Clean the sea bass of its innards, but do not scale it. Rinse it under water and dry it well with a paper towel. In a bowl, add salt and water, and mix well to form a thick paste.

  2. Spread about 2 cm of the salt mixture on a baking tray. Place the sea bass on top and completely cover it with the salt. Place the tray in an oven preheated to 200°C. Calculate the baking time as 40 - 45 seconds per 1 dag of fish.

  3. Once the fish is baked, break the top layer of salt and carefully remove it. Be careful not to damage the fish or let the salt get inside. Make a cut along the entire back and from the belly to the tail with a knife. At the tail, insert a fork into the skin and roll it up. Remove the upper fillet and serve it on a plate. Remove the head and bones, and serve the lower fillet as well.

  4. Creamy Polenta: In a pot, add water and milk, season with salt, and bring to a boil. Slowly add the polenta while stirring continuously to avoid lumps. The polenta should be runny, as it will thicken during cooking. Reduce the heat and cook it slowly for 25 minutes. Stir occasionally to prevent burning. Add butter to the cooked polenta.

  5. Swiss Chard with Potatoes: Peel the potatoes, cut them into cubes, and boil them in salted water. Clean the Swiss chard, remove the white parts, and roughly chop it. Blanch it in boiling water, then cool it down.

  6. Heat olive oil in a pan, add chopped garlic, and gently sauté it. Add the boiled potatoes and Swiss chard. Mix and season with salt.

  7. Butter Sauce with Capers: Finely chop the shallot and place it in a pot. Add vinegar and white wine, and reduce by 70%. Strain the reduction and gradually add cubed butter while stirring to emulsify it. Be careful not to let the sauce boil and separate. Finally, add rinsed capers and chopped parsley.

  8. Arrange the individual components nicely on a plate and serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 291.19 kcal
  • Fat: 25.19 g
    • Saturated Fat: 15.19 g
  • Carbohydrates: 9.6 g
    • Sugars: 0.3 g
  • Protein: 6.1 g
  • Fiber: 1.2 g