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Sea Bass "a la Mallorquina"

Sea Bass "a la Mallorquina"

Taking a freshly caught sea bass from the bay and letting it’s flavours shine through on the plate is achieved with ease in this dish. It’s Marcs take on a classic Mallorquin dish of fish served on a bed of potatoes. As you would expect from a Michelin star chef his approach to the dish has a less rustic appearance but the flavours are very much of the island. It’s a fun plate of food to make and works just as well for a family supper or as lovely dish if you are looking to impress and show off some cookery skills.

It goes without saying that local olive oil and potatoes from Sa Pobla are essential in my opinion and if you have the time to make a homemade fish stock that will really give the dish a lift and elevate to those Michelin star levels.

• 4 fillets of sea bass
For the vinaigrette:
• 200ml olive oil
• 50ml sherry vinegar
• 500g tomatoes, peeled and diced
• 30g sultanas
•20g pine nuts, lightly toasted
• 2tbsp parsley, chopped

For the potato & olive oil soup
• 350g potatoes, peeled
• 800ml fish stock
• 100g chopped onions
• 300g olive oil
• Fosh sea salt and pepper

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