Photos of Sea Bream with Patatas Aliñadas, Fresh Figs & Green Beans by Mario
It’s Friday and it’s fish time! Well, today’s recipe is not only about the fish, there are Patatas Aliñadas and fresh figs too.
Patatas Aliñadas come from Andalusia, the South coast of Spain. They are a great example of what we endorse – simple cooking resulting in a delicious and flavoursome food. They don’t always have to be a part of a dish on your plate, they can be a side dish, or your lunch, or accompaniment to your barbeque 🙂
Now figs. Either fresh or dried – they are packed with nutritional value! They contain a wide range of dietary minerals, as well as variety of Vitamins, such as A, B6 and C. They also come with powerful antioxidant, antibacterial and antifungal capabilities.
Sea Bream with Patatas Aliñadas, Fresh Figs & Green Beans
Prep time: approx. 25 minutes
Cook time: 45 minutes
Total time: approx. 1 hour 10 minutes
Recipe by Tom
For Patatas Aliñadas
- 600 g of potatoes (for example Maris Piper), peeled and cut into one inch chunks
- 150 ml Olive Oil
- 1 small red onion, very finely diced
- Half a green pepper, seeds removed and very finely diced
- 2 tbsp apple cider vinegar
- 2 tbsp red wine vinegar
- 1 handful of fresh parsley, chopped
- 4 fillets of Sea Bream (see notes)
- 2 tbsp vegetable oil
- 1 heaped tbsp butter
- 4 fresh figs, cut into quarters
- 200 g green beans, cut lengthwise into halves
- Sea salt
- Freshly cracked black pepper
- To begin, place the potatoes in a pan of salted water and bring to the boil.
- Turn down the heat to a gentle simmer and cook for 20 – 25 minutes, until tender. Drain the potatoes and place in a colander to steam-dry (see notes).
- While potatoes are cooking, soak red onion in cold water for few minutes to remove some of its acidity. Drain and transfer to a bowl with green peppers, add both vinegars and set aside.
- Once the potatoes have dried and are cool enough to handle, place them in a large bowl.
- Pour over olive oil, then crush lightly and stir with the back of a fork or spoon, until the potatoes start to emulsify with oil (see notes). Season to taste with salt and black pepper.
- Finish the potatoes by adding chopped parsley, red onion and green peppers, as well as some of the vinegar dressing to taste (if not all of it), then give it a final stir.
- Blanch green beans in salted boiling water for 30 seconds, then cool down in ice cold water. Drain and set aside.
- Now the fish. Dry the skin with paper towel, score the skin with a sharp knife (see notes), spread a little butter all over the skin, then season with salt and black pepper.
- Heat up a large non stick pan on a medium heat, add oil and pan fry the fish for 3 – 5 minutes, skin side down, until golden brown and crispy. Flip the fish over and cook for further 3 – 5 minutes, then it’s ready.
- Grab yourself 4 plates. Put a quarter of Patata Aliñadas onto each one, place a fillet of Sea Bream next to Patatas Aliñadas, garnish with fresh figs and green beans and enjoy!
- When getting a fish such as Sea Bream, ask your fishmonger to check for bones (and take them out) and take the scales off of the skin. A 110 to 140 g size fillet is perfect for this dish.
- Steam drying the potatoes means to let them sit in the colander for few minutes – this will allow the remaining moisture to evaporate.
- When crushing the potatoes, you want them to retain a little texture, so avoid breaking them down too much – just crush a little and stir, crush and stir, until combined together.
- Scoring means cutting the skin, but not through the flesh of your fish or meat. This allows to cook the flesh evenly and also helps the seasoning to get to the flesh, which results in a better overall flavour of the dish.