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Ingredients
- 1lb sea bass, filleted, skin on
- 1 tablespoon flour or cornstarch
- 1/2lb garlic scapes, chopped into 4-6 inch lengths
- 2 tablespoons neutral oil for frying
- For the sauce gribiche:
- 3oz cornichons, chopped finely
- 1 tablespoon capers, chopped finely
- 1/2 cup regular full-fat mayonnaise
- 2-3 tablespoons finely chopped flat leaf parsley
- 2 smallish or 1 large hardboiled eggs, chopped finely
- 1/2 tablespoon of chives, chervil, and/or tarragon
- a couple of squeezes of lemon juice or splashes of red wine vinegar to taste
- 1/2 shallot, finely minced
- 2 teaspoons smooth Dijon mustard
- 3 tablespoons extra virgin olive oil
- salt and pepper to taste
- Recipe
- Sprinkle sea bass fillet with salt and pepper and flour lightly (or cornstarch)
View Full Recipe at We Are Never Full
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 577g | |
| Calories 896 | |
| Calories from Fat 470 | 52% |
| Total Fat 53.2g | 67% |
| Saturated Fat 8.53g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 624mg | 26% |
| Potassium 1352mg | 39% |
| Total Carbs 14.34g | 4% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.85g | 1% |
| Protein 87.89g | 141% |
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