Sea Bass and Artichoke Salad

20 min


4 persons




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Sea bass and salad.


  • 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
Borges extra virgin olive oil

Extra Virgin Olive Oil

Step by step

  1. Step 1

    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.

  2. 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.

  3. 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.

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