Cook the vegetables in hot salted water until al dente: the peeled artichokes by themselves, and then the cauliflower with the potatoes. Alternatively, if you prefer, you can steam or bake the vegetables.
Recipes
Sea Bass and Artichoke Salad
Ingredients
- 4 sea bass fillets
- 1 potato
- 4 artichokes
- ½ head of cauliflower
- Borges extra virgin olive oil
- Salt and pepper
- 1 tablespoon mustard
- A few sprigs of parsley
Step by step
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Step 1
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Step 2
Slice the sea bass fillets into bite-sized pieces and place them on a sheet pan lined with parchment. Drizzle a little extra-virgin olive oil over the top. Bake at 200 ºC for 8 to 10 minutes, depending on the thickness of the pieces and the desired doneness.
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Step 3
To assemble the salad, arrange the vegetables on each plate and place a few pieces of sea bass on top. Serve the dish warm, topped with a dressing made from extra-virgin olive oil, mustard, parsley, salt and pepper.
