About This Recipe
Sea bass delicately infused with blood orange and vanilla, served over a silky purée of olives and fresh parsley. A subtle balance of sweetness and freshness, for a dish that is both refined and comforting.
Ingredients
From Oliviers&Co
5 cl Holiday Olive Oil
10 Taggiasca olives
4 tbsp Pressed Olive & Fresh Blood Orange
1 tbsp Specialty vinegar with Madagascar vanilla
1 tsp Lavender honey from Provence
Fleur de Sel
Pepper blend
From the Market
4 portion-size sea bass fillets
2 oranges
25 cl white wine
1 kg potatoes
5 cl whole milk
½ bunch fresh parsley
Directions
Peel the potatoes, cut them into quarters, and cook for 15 minutes starting with cold water. Check doneness, season with salt, drain, then dry them out on the heat while mashing with a whisk.
Incorporate the milk, olive oil, chopped parsley, and chopped olives. Adjust seasoning and keep warm.
Preheat the oven to 200 °C (390 °F). Squeeze the juice of 1 ½ oranges, then segment the remaining half.
Season the fish with salt, drizzle with 2 tbsp Olive & Blood Orange condiment, and bake for 8 minutes.
In a pan, reduce the white wine by half. Add the honey, vinegar, orange juice, and the remaining Olive & Blood Orange condiment.
Let the sauce thicken for 2 to 3 minutes, then add the orange segments and adjust seasoning.
Arrange the purée on the plates, place the fish on top, and spoon over the orange sauce. Serve immediately.