7 April 2009

sea bass, coriander sauce & salty potatoes

samcocho con mojo verde y papas arrugadas

a Canary Island dish, from My Kitchen in Spain by Janet Mendel - a terrific book of pretty easy Spanish dishes, click here for the recipe page

2 - 4 cleaned & scaled sea bass - keep them whole
sea salt
1 pint water
Spanish ev olive oil
plenty of new potatoes, skin on

coriander sauce, mojo verde
2 garlic cloves
1 green chilli
1/2 teasp ground cumin
1 teasp oregano - I used fresh
2 tablsp flat parsley
8 tablsp fresh coriander
4 tablsp Spanish ev olive oil
3 tablsp white wine vinegar
1/2 teasp salt

some finely chopped tomatoes
+ a pinch of sugar if needed on tasting

  • season the whole fish, rub with oil and bake @200 for 20 minutes (reduce for fillets)
  • put the potatoes in a pan with 1 pint water plus 1 heaped tablesp sea salt
  • bring to the boil and cook for 25 - 30 minutes until the water has evaporated, keeping an eye on your pan
  • check they are tender, they should be crusted well with salt powder

  • for the mojo verde, chop or blend ingredients till smooth - adding optional extras afterwards

serve the fish, with the potatoes and half the sauce, serve the remainder of the sauce separately


Unknown said...

Lovely seabass Gill. I'll be making that tomorrow and I shall start off the beef curing too. Now that is a program I'm looking forward to. Elisa

Gill the Painter said...

Hi there Elisabeth.
This dish to me was pure Spain.
If you do use fillets, cook them for less, and protect with foil.

Unknown said...

Will do if I can't find a small whole bass. Merci.

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