SALT SEABREAM FILLET
cream of basil & almonds and potatoes
600 g of sea bass fillet;
2 medium potatoes;
1 jar of basil and almond cream;
coarse salt;
EVO oil;
pink pepper;
salt to taste.
Recipe process
First, boil the potatoes in a pot with cold water;
Once cooked, peel them, let them cool and cut them into 3/4 mm thick slices;
Preheat the oven to 180°;
Line a baking tray with parchment paper and cover it with a bed of coarse salt;
01
Lay the fillets on the coarse salt on the skin side;
Bake for 10/15 minutes;
With the help of a fork and a spoon, take the sea bream fillets, separating them from the skin, and fillet them directly from the pan;
Close the parchment paper and conveniently throw away the salt and the sea bream skin;
02
Serve the sea bream fillets on a bed of basil and almond cream, conclude with the side dish of potatoes adding fine salt, EVO oil and a brushstroke of basil and almond cream;
Conclude by seasoning the sea bream fillet with pink pepper and a drizzle of EVO oil;
Serve hot.
03
Sea bream fillet in salt, basil cream, almonds and potatoes
English 
Italian