Spanish style sea bass with a warm potato, rosemary and olive oil soup Recipe | Braun AU

Ingredients

• 4 sea bass fillets, 150 g each
• 300 ml virgin olive oil
• 75 ml sherry vinegar
• 300 grams tomatoes, peeled and diced
• 30 grams sultanas
• 20 grams pine nuts, lightly toasted
• 2 tbsp. parsley, chopped
• to taste salt
• to taste pepper
• 350 grams potatoes, peeled and chopped into quarters
• 800 ml fish stock
• 100 grams onions, roughly chopped
• 300 ml olive oil
• stick of fresh rosemary