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Sea Bass in Milk Sauce with Vegetable Mashed Potatoes

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Sea Bass in Milk Sauce with Vegetable Mashed Potatoes

Ingredients:  (Serves 6)


6 sea bass filets

1 lemon, juice of

600 ml / 3 cups milk

150 g / 1 ¼ cup flour

1 bunch dill, finely chopped

3 ½ tbsp Cavani Capers in Vinegar

Salt, to taste


For the mashed potatoes:


4 medium potatoes

Spinach leaves

2 medium onions

2 tbsp Kirlangic Extra Virgin Olive Oil

Pomace Olive Oil, as needed for frying

1 red bell pepper, grilled




1. Cut the onions into thin slices.  Cook onions in 2 tablespoons of olive oil in a heavy skillet over medium heat.

2. Wash the spinach leaves and cut into small pieces.  Add to the onions.

3. In a separate pot, boil the potatoes until tender, then peel and mash.

4. Grill the red bell pepper. Remove the stem, dice and add to the mashed potatoes.

5. Add the sautéed onions and spinach leaves to the mashed potatoes and mix.

6. Coat the fish filets with flour.  Heat olive oil in a large frying pan.  

7. Fry the filets on both sides.

8. Then squeeze the juice of half a lemon on the fish and pour half of the milk over it.

9. Add the chopped dill and capers.  Put the lid on the frying pan and turn off the heat. Wait for one minute and then remove the fish.

10. Repeat steps 6-8 for the remaining fish filets.

11. To serve, place a serving of vegetable mashed potatoes on a dish, place the sea bass on top and garnish with chopped dill and capers.

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