Citrus sea bass with sautéed chard and potatoes

Ingredients

For 1 serving

• Sea bass200 g
• Orange0.5
• Lemon0.5
• Swiss chard200 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Saltto taste

Contains: fish,

In season: November – April

Method

1. Heat a conventional oven to 200 °C and bring a pan of water to the boil. Wash the orange and lemon and slice them thinly.
2. Rinse and dry the sea bass, salt it and put it in a baking tray with the orange and lemon slices on top and, if whole, inside the belly; roast for 15 minutes, until the flesh near the bone is white and lifts away easily.
3. Meanwhile peel the potatoes, cut them into roughly 2 cm cubes, salt the water and boil them for 12–15 minutes, until a fork slides through; drain.
4. Wash the chard, trim the ends of the stalks and cut the leaves into strips.
5. In a frying pan warm the oil with the crushed garlic over medium heat, add the still-damp chard and a pinch of salt and sauté for 5 minutes, until wilted and tender.
6. Serve the sea bass with its citrus juices, the chard and the potatoes.