Sea bass is a very delicate main course for the most refined palates. Serve it with a Trentodoc Riserva sparkling wine to enhance its flavour.
- 500g diced sea bass
- 2 steamed and diced potatoes
- 4 tablespoons Taggiasche olives
- 4 tablespoons capers
- 1 shallot
- Salt, extra-virgin olive oil as required
Sauté the shallot in a couple of tablespoons of oil, then gradually add all the other ingredients: olives, capers, potatoes, finishing with the fish (which has a much shorter cooking time), then season with salt.
Arrange on a dish and garnish as you please.
This dish can be adapted according to your creativity, replacing both the olives and capers with seasonal products, and the type of fish.