Sea bass fillet with turnip tops and potatoes

Ingredients

For 1 serving

• Sea bass180 g
• Broccoli rabe250 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Garlic1 clove
• Chili pepper0.5
• Saltto taste

Contains: fish,

In season: November – March

Method

1. Bring a pan of water to the boil. Meanwhile trim the turnip tops, keeping the tender leaves, florets and thin stems, and wash them; peel the potatoes and cut them into roughly 1.5 cm cubes.
2. Salt the water, cook the potatoes for 4 minutes, then add the turnip tops and cook for another 6 minutes, until the potatoes are tender; drain well.
3. In a frying pan warm half the oil with the crushed garlic and the chilli over medium heat for a minute, add the drained vegetables and a pinch of salt and sauté for 3–4 minutes, until flavoured and dry.
4. Pat the sea bass fillet dry and salt it. In another pan heat the remaining oil over medium-high heat and cook the fish skin side down for 4 minutes, pressing it gently at first so it doesn't curl, until the skin is crisp.
5. Turn it over and cook for 1–2 minutes, until the flesh is opaque.
6. Serve the sea bass skin side up on top of the vegetables.