Sea Bass Mallorquina With a warm potato and olive oil soup By Marc Fosh -
Marc Fosh is the first British chef to have been awarded a Michelin star in Spain. He now owns three restaurants in Palma de Mallorca serving authentic Mediterr
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Ingredients
- 4 fillets of sea bass (150g each)
- 200ml Fosh olive oil
- 50ml sherry vinegar
- 500g tomatoes, peeled and diced
- 30g sultanas
- 20g pine nuts, lightly toasted
- 2tbsp parsley, chopped
- Fosh sea salt and pepper
- 350g potatoes, peeled
- 800ml fish stock
- 100g chopped onions
- 300g Fosh olive oil
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