Corvina Sea Bass Recipe

Directions

1. 1

   Prepare the Chorizo Crumble

   In a skillet over medium heat, cook the chorizo until crispy. Remove from heat and allow to cool slightly, then crumble. Set aside.

2. 2

   Make the Fennel & Zucchini Purée

   In a saucepan, melt the butter and add chopped fennel and zucchini. Sauté until soft, about 5-7 minutes. Add salt and pepper to taste. Transfer to a blender, add milk, and purée until smooth. Set aside.

3. 3

   Prepare the Marble Potatoes

   Boil the marble potatoes in salted water until tender, about 15 minutes. Drain and set aside.

4. 4

   Make the Herbed Béchamel

   In a saucepan, melt 50g of butter over medium heat. Stir in flour and cook for 2 minutes. Gradually whisk in milk, stirring constantly until thickened. Add fresh herbs, salt, and pepper to taste. Set aside.

5. 5

   Cook the Corvina Sea Bass

   Season the sea bass fillets with salt and pepper. In a skillet, heat a little oil over medium-high heat and cook the fillets for about 3-4 minutes on each side, or until cooked through and golden.

6. 6

   Plate the Dish

   On each plate, spread a generous amount of fennel & zucchini purée, place the sea bass on top, sprinkle with chorizo crumble, and add a serving of marble potatoes on the side. Drizzle with herbed béchamel and chili oil.