Spigala sea bass fillet with potatoes & barley

By Simone Rugiati

Serves 4

Sea bass fillet with potatoes & barley


2 large potatoes
1 garlic clove
1 leek
60gr flour 00
2 Fish From Greece Sea Bass fillets, weighing 500/600gr
1 untreated lemon

10gr sprouts vene cress
1 cup of seed oil
2 tablespoons of soy sauce
1 teaspoon of light honey
Juice from half a lemon
3 spoons of Evo Oil
130gr Barley Friselle


We fillet the fish after having removed their scales, washed them, and trimmed their bellies. Note that we cut the fillets along the length of the fish, starting from 1 cm below the heads down to their tails, to obtain 3 strips still attached at the end of the fish. We take the strips and we braid them; fix them with a toothpick and leave them in the fridge, covered with transparent film.

We wash the potatoes and keep the peel on the side, cut them into 2 cm “balls”, and steam them for 10 minutes or in boil them salted water for 5 minutes, so they remain compact.

We cut the leek in half, take out its heart, mince and stew it in a small saucepan over low heat with a tablespoon of oil for a few minutes.

We add the remaining potato cuttings, salt, and pour a glass of water. We let it all cook, then whisk the mixture to obtain a smooth cream. We cut the remaining leek into julienne, pass it through flour and fry it at 140 degrees for about 4-5 minutes, until it’s crispy.

We cook the potatoes in a pan over high heat, until they brown, and caramelize them with Evo Oil and a clove of poached garlic, adding a little water to deglaze them at the end.

We cook the Sea Bass braids over high heat with a drizzle of EVO oil in a frying pan. We keep them warm, deglaze the dirty fish pan with 1 dl of water, honey, 1 tablespoon of lemon juice and soy sauce, and let it reduce for a minute.

We serve the dish with the leek sauce, the potatoes and the Sea Bass, along with some crumbled frisellas and the fried leek.