Sea Bass Filet Bianco

With potatoes and a fennel salad - By chef Alexandros Tsiotinis



For the bianco broth

50gr butter
50gr flour
1000gr fish broth
3 tbsp sesame oil
1 bunch rosemary
2 garlic cloves
Juice and zest from 2 lemons
A pinch of red pepper flakes (optionally)

For the fish

500-700gr filets (from 2 sea bass)
Salt & pepper
Olive oil, grated lemon zest

For the potatoes

2 large potatoes
5 tbsp olive oil
Fresh thyme (tender sprigs)
Salt & pepper


Start with the sauce: Place melted butter and flour in a pan and cook for 3-4 minutes (as a roux). Pour in the fish broth and let it boil. Add the rosemary and garlic, finely chopped, as well as the lemon juice and zest. Add salt and pepper to taste.

Peel the potatoes and slice them finely, place in a baking tray and season them generously with salt. Add the thyme, olive oil and black pepper. Bake for approx. 15 minutes at 180°C. Remove the tray from the oven and place the fish filets on top of the potatoes. Pour the sauce over them. Place in the oven again and bake for a further 10 minutes.

Serve with very finely sliced fennel, as a salad on top of the fish. Dress the fennel with olive oil and grated lemon zest.