I. SEE BASS
1. Prepare the barbecue or set the grill to a high setting
2. Stuff the gutted sea bass with equal portions of rosemary, lemon and parsley. Rub the fish with olive oil and season with sea salt. Place both fish on the barbecue or under a grill (if your barbecue is not large enough to accommodate 2 whole sea bass, grill in 2 batches)
3. Grill on both sides, rotating the fish as it cooks - so it has grill marks all over. Once the sea bass is charred, finish in an oven set to 200°C/gas mark 6 for 8 minutes or until cooked through
4. Meanwhile, make the vinaigrette by combining the mustard and white wine vinegar in a bowl. Slowly add the hazelnut oil until emulsified
5. Divide the slices of parsley, red onion, lemon segments and tomatoes across 4 plates and garnish with rosemary. Drizzle with a mixture of olive oil, garlic and parsley and serve with the 2 wholes sea bass.
1. Begin by preparing the chard by removing the stalks, and any leaves that are damaged. Rinse well.
2. Peel the potatoes, and cut them into pieces. Put the potatoes into water, and boil for a few minutes.
3. When the potatoes are starting to become soft, add the chard, and cook until both the potatoes and the chard is soft.
4. Meanwhile, peel the garlic and chop into pieces.
5. When the chard is done, strain the water.
6. Heat some olive oil in a pan and add garlic to it. Fry for a minute or two, and add the chard and the potatoes.
7. Continue frying the vegetables until the water has evaporated and the flavour of garlic and olive oil has permeated the chard and potatoes. Break the potatoes with the back of a spoon if you wish, to make the potato pieces smaller, and the dish creamier.
Taken in Petrcane, Dalmatia in my Beach House.;). Pics by me and K.R.I.B.O./also by Monte Moro, Istria, Slovenia.
Enjoy with a glass of quality Istrian Refosco:)
Cheers & Na zdravje!
Bon Appétit & Dober tek!
Have a nice Day and enjoy this Sunday!