Sea bass with salt and mashed potatoes by Sónia Pereira

Sea bass with salt and smashed potatoes

Serves 2 people

INGREDIENTS

Lamb

• 1 kg sea bass (1 medium sea bass)
• 2 kg salt
• 1 sprig of thyme
• 1 sprig of rosemary
• 1 bunch of parsley
• 1 lemon
• 1 red onion
• Mashed potatoes
• 500g potatoes
• 2 garlic cloves
• Drizzle of oil
• Thyme and rosemary, as needed
• Salt and black pepper, as needed
• 1 teaspoon nutmeg

INSTRUCTIONS

Preparing the sea bass

1. Wash the sea bass and dry it with kitchen paper. Preheat the oven to 180ºC.
2. Cover the bottom of an oven tray with salt, and on top, arrange the sea bass with the sliced lemon and the sliced red onion stuffed inside the belly. Cover completely with the remaining salt to prevent air from getting in. Bake in the oven for about 45 minutes.
3. To serve the sea bass, pat the salt with the back of a knife and remove the salt from the fish with a spoon.

Preparing the mashed potatoes

1. Cut the potatoes into sections and crush two garlic cloves. Place everything on a tray, together with rosemary, olive oil, salt and black pepper. Place in the oven for 30 minutes or until the potatoes are very soft.
2. Crush the potatoes with a potato masher, and season with chopped rosemary and nutmeg. Blend it all together.
3. Shred the sea bass, serve it over a bed of crushed potatoes and accompany it with an Adega Mayor Antão Vaz Wine. Open your senses to the melody!

Sónia Pereira

Enjoy your meal