This sea bass and artichoke salad cooked with cauliflower and Borges extra virgin olive oil will surprise you for sure! Healthy, tasty and easy.
Sea bass and artichoke 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
Step by step
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.
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.
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.
Looking for more tasty recipes like this sea bass and artichoke salad including fish as one of the main ingredients? This smoked salmon pasta dish will only take you 20 minutes!