Catalan-Style Sea Bass with Warm Potato, Rosemary and Olive Oil Soup

  • serves

An impressive and tasty dish of sea bass topped with a homemade vinaigrette and surrounded by a warm soup.

Courtesy of Chef Rob Bragagnolo of Marben Restaurant.

6 Ratings
Directions for: Catalan-Style Sea Bass with Warm Potato, Rosemary and Olive Oil Soup



400 mL virgin olive oil

100 mL sherry vinegar

500 g tomatoes, peeled and diced

30 g sultanas

20 g pine nuts, lightly toasted

2 Tbsp (30 mL) parsley, chopped


Warm Potato, Rosemary and Oliv

350 g potatoes, peeled

800 mL fish stock

100 g onions, chopped

300 mL olive oil

1 sticks fresh rosemary


Fish and Serving

4 fillets sea bass (150 g each)



1. In a small saucepan, heat and bring to the boil the sherry vinegar. Add the sultanas and remove from the heat. Leave to cool and soak-up the vinegar. Add the olive oil, pine nuts, diced tomatoes and season to taste.

Warm Potato, Rosemary and Oliv

1. Place the onions, rosemary stick and potatoes in a saucepan with the fish stock and bring to the boil.

2. Simmer for 15 minutes until the potatoes are just cooked. Remove from the heat and blend in a food processor. Pass through a fine sieve and, using a hand held blender, whisk in the olive oil. Season to taste.

Fish and Serving

1. Heat a little olive oil in a heavy-bottomed frying pan, season the fish fillets with salt and pepper. When the oil is hot, add the fillets, skin side down and cook for 1-2 minutes until the skin becomes crisp and golden.

2. Turn over and cook for a further minute. Remove the fillets and place them in a hot oven to finish cooking.

3. Place the fish fillets in the middle of 6 large soup bowls. Spoon over a large spoonful of the vinaigrette. Pour a little warm potato and olive oil soup around the outside and serve immediately.

See more: Fish, European, Main, Dinner, Potatoes, Herbs, Soup

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