Sea Bass Fillet, Artichoke, and Olive Oil Mash
Ingredients:
- CastelineS Classic Organic Olive Oil
- 6 sea bass fillets
- 500g potatoes
- 1 glass of milk
- Salt
- 50g butter
- 6 artichokes
- Vegetable broth
- ½ glass of olive oil
Cook the potatoes in salted water. Once cooked, drain the potatoes and mash them immediately through a sieve.
Add the salt, butter, olive oil, and milk.
Mix and keep warm.
Cut the artichoke heads. Using a small knife, trim the artichokes. Rub the artichokes with half a lemon.
Cook the artichokes in a broth with olive oil.
Cook the sea bass fillets in a pan with a drizzle of olive oil, skin-side down for 2 minutes, then flip for 20 seconds.
Serve immediately with the mash and artichokes, drizzling with CastelaS Fruité Vert.