Sea Bass with Potato Crust and Rice Salad

Ingredients

• 400 g potatoes (firm boiling)
• Salt
• Pepper (freshly ground)
• 6 tbsp plant oil
• 400 g sea bass fillet, ready to cook (2 fillets)
• 300 g parboiled rice
• 200 g kidney beans
• 4 Spring Onions
• Salt
• Pepper (freshly ground)
• 3 tbsp Lemon juice
• 4 tbsp plant oil
• 2 bunches parsley
• 3 pickled sardine fillets
• 1 Garlic clove
• 1 tbsp capers
• 1 Green Chili Pepper
• 125 ml olive oil
• 2 tbsp lemon juice
• 1 tsp Mustard
• Salt

Instructions

1. 1.

   Wash the fish fillets, pat dry with kitchen paper, season with salt and pepper. Peel the potatoes and grate them roughly. Heat oil in a pan. Place the fish fillets on top of the potato grates and press firmly. Flip the fillets so the potato side goes down (use a spatula if needed) into the hot oil and fry for about 4 minutes until crisp golden brown. Then flip again and cook for another 2 minutes.

2. 2.

   Drain the beans. Trim, wash and slice the spring onions into rings. Cook the rice according to package instructions. Mix rice, vegetables, lemon juice, salt, pepper and oil; taste and adjust seasoning.