Tommi made this elegant dish on her travels for A Cook's Tour of Spain. 'Cooking' with lemon juice really brings out the delicate flavour of this delicate fish
Serves 4-6
1. Steam or cook the potatoes in boiling water for 15 - 20 minutes until tender, drain in a colander under cold running water. Leave to cool.
2. To prepare the salsa verde, put the garlic, anchovy fillets, capers, lemon zest and juice, mustard and salt in a pestle and mortar and pound for a couple of minutes to release all the flavours. Stir in the olive oil. Finely chop the parsley and mint. Stir into the mortar (bowl) and set aside.
If you don’t have a pestle and mortar, finely chop all the ingredients for the salsa verde instead.
3. Thinly slice the fish across the fillet using a sharp knife at a slight angle, removing from the skin as you go. Sprinkle with lemon juice. Slice the potatoes thinly and arrange with the sea bass on a platter. Season with salt and pepper. Spoon over the salsa verde, sprinkle with snipped chives and serve.
© Thomasina Miers
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