Bar with tangerine sauce and mashed potatoes with Tanche olives

Try this recipe with fresh fish and Mediterranean side dishes. We serve delicious sea bass with a thick potato puree seasoned with fantastic olive oil and Tanche olives and the most delicious orange sauce that gives the fish and potatoes a heavenly taste.

Tip! You can also prepare this recipe with other types of white fish that are in season – ask your fisherman 🐟

Number of people 4

Working time 25 minutes

Total time 30 min

Ingredients

🌿 At Oliviers & Co
½ dl Olive oil
10 pieces of Tanche olives , chopped
4 tablespoons tangerine-flavored olive oil
1 tablespoon vanilla vinegar
1 teaspoon lavender honey
Sea salt
Pepper mixture

🛒 On the market
4 sea bass fillets
2 oranges
2 ½ dl white wine
1 kg of potatoes
½ dl whole milk
1/2 bunch parsley, chopped

How to do it

Peel the potatoes, cut them into quarters and boil them in cold water for 15 minutes, covered. Check if they are soft, drain the water and let the potatoes dry in a pot on the stove. Roughly mash the potatoes with a whisk or potato masher. Add the milk, olive oil, chopped parsley and chopped olives. Season with salt to taste and keep the mashed potatoes warm.

Preheat the oven to 200 °C.

Squeeze the juice from 1½ oranges, peel the remaining half and divide into pieces.

Place the fish in a baking dish, season with salt, drizzle with 2 tablespoons of olive oil and mandarin flavor and bake for about 8 minutes or until the fish is tender.

In a pan, reduce the white wine by half, add the honey, vinegar, orange juice and 2 tablespoons with mandarin flavor. Let thicken for 2-3 minutes, add orange slices and season with salt and pepper.

Serve the mashed potatoes and fish on (warm) plates and pour over the orange sauce.

Serve immediately.

Enjoy your meal!

You can find more recipes inspired by Mediterranean cuisine with fish here.