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chef's special
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Chef's Special: Grilled Seabass with Crispy Potatoes and Green Salsa
A delightful, light meal bursting with flavor. The combination of grilled seabass with the freshness of the green salsa and the crispiness of the potatoes is simply irresistible. Perfect for a cozy dinner with friends or family. No stress, this will turn out great!
Prep time
45 min
Difficulty
Gemiddeld
Servings
4
Ingredients
- 4 seabass fillets
- 800 grams new potatoes
- 2 handfuls of fresh parsley
- 2 handfuls of fresh coriander
- 2 green chili peppers, finely chopped
- 4 cloves of garlic, finely chopped
- Juice of 2 limes
- 4 tablespoons of olive oil
- Salt and pepper to taste
Nutrition facts
kcal
550
protein
38g
fat
28g
carbs
36g
Instructions
- 1 Preheat the oven to 200 degrees Celsius.
- 2 Wash the new potatoes and cut them in half. Place them in an oven dish, drizzle with 2 tablespoons of olive oil, salt and pepper, and bake for 25 minutes in the oven until crispy.
- 3 Meanwhile, make the green salsa by blending the parsley, coriander, chili peppers, garlic, lime juice, 2 tablespoons of olive oil, salt and pepper in a food processor until smooth.
- 4 Heat a grill pan over high heat. Rub the seabass fillets with olive oil, salt and pepper and grill them for 3-4 minutes on each side.
- 5 Serve the grilled seabass with the crispy potatoes and the green salsa. Enjoy your meal!
