Grill marked Sea bass (Branzino) with mashed potatoes & Italian seasonal greens

Serves 2 persons

For the oil lemonade

lemon juice, from 1 lemon

1 tablespoon of mustard

50 g olive oil

1 bunch of parsley, finely chopped

For the mashed potatoes

1 kg of potatoes

4 tbsp. Butter

500 ml milk

Salt & pepper

For the branzino

1 tbsp. Butter

1 clove of garlic

1 sprig of rosemary

2 branzino grill marked fillets.

For the greens

1 kg of Italian greens

2 tbsp olive oil

2 tbsp vinegar

Salt & pepper

Seasoning for serving

To make the mashed potatoes, boil the potatoes for 15 minutes, until tender.

At the same time, to make the oil marinade, add all the ingredients to a blender and puree.

Drain the potatoes and add the butter, milk and salt and pepper to the pot. Puree and leave with the lid off.

Boil the greens until tender and add the oil, vinegar and salt and pepper.

In a frying pan, heat the butter with the garlic and rosemary.

Sauté the sea bass for 2’ in a pan, serve on top of the mashed potatoes, accompanied by the greens.

Drizzle with the oil lemon, sprinkle with sprouts and serve.