A wholesome, light dish featuring delicate sea bass served with tender boiled potatoes and topped with finely chopped hard-boiled eggs for added texture and flavor.
Preparation Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients (Serves Four People)
- 4 sea bass fillets or two whole sea bass cleaned
- 6 medium potatoes, peeled and halved
- 3 large eggs, hard-boiled and finely chopped
- 2 tbsp olive oil
- Juice of 1 lemon
- Fresh parsley for garnish
- Salt and pepper to taste
1 tablespoon is approximately 15 ml, and a teaspoon is approximately 5 ml.
Preparation Method
Step 1: Boil the Potatoes
In a large pot, bring salted water to a boil. Add the halved potatoes and cook for 15-20 minutes or until tender. Drain the potatoes and set them aside, keeping them warm.
Step 2: Boil or Steam the Sea Bass
For boiling: In a large pot, bring lightly salted water to a simmer. Add a squeeze of lemon juice and a pinch of salt. Carefully place the sea bass fillets (or whole fish) into the water and simmer gently for 10-12 minutes until the fish is fully cooked and flakes easily with a fork.
For steaming, place the sea bass fillets (or whole fish) in a steamer basket over a pot of simmering water. Cover and steam for 10-12 minutes until the fish is tender and cooked.
Step 3: Prepare the Chopped Egg Topping
While the fish is cooking, hard-boil the eggs. Once boiled, peel them and finely chop. Set aside to top the fish.
Step 4: Assemble the Dish
Place the boiled potatoes on each plate, then add the boiled or steamed sea bass. Drizzle with olive oil and a squeeze of fresh lemon juice. Top the fish with the finely chopped hard-boiled eggs, and garnish with freshly chopped parsley.
Step 5: Serve
Serve immediately while warm, with extra lemon wedges on the side for additional flavor.
Tips and Tricks
- Make sure the sea bass is cooked gently to prevent overcooking, which can make the fish dry.
- The hard-boiled egg topping adds richness and flavor, so don’t skip this step.
Serving Suggestions
Serve this dish with a fresh green salad or steamed vegetables for a light and nutritious meal. Rye or crusty bread can also be added to the side to make the meal more filling.
Wine Pairing
A crisp and refreshing Sauvignon Blanc or a light Bulgarian white like Dimyat pairs beautifully with the sea bass’s delicate flavors and the eggs’ richness.
Nutritional Information (Per Serving)
Calories: 350 kcal
Protein: 32g
Fat: 15g
Carbohydrates: 28g
Fiber: 4g
Cholesterol: 160mg
Sodium: 180mg
Dietary Modifications
- Gluten-Free: Naturally gluten-free, this dish requires no modifications for those with gluten sensitivities.
- Low-Carb: Substitute potatoes with cauliflower florets or zucchini for a low-carb option.
- Dairy-Free: This dish contains no dairy, making it perfect for those following a dairy-free diet.
About Boiled or Steamed Sea Bass with Potatoes and Chopped Egg
This dish highlights the simplicity of preparing sea bass, allowing its delicate flavor to shine through while complementing soft, buttery potatoes and a light topping of chopped hard-boiled egg. The olive oil and lemon juice add Mediterranean flair, making it a well-balanced, healthy option for lunch or dinner.
Cultural Context
Sea bass is a staple in many coastal cuisines, especially when boiled or steamed. This preparation method emphasizes the fish’s natural flavor and is often served in home kitchens for its simplicity and health benefits. Adding chopped eggs brings a touch of richness to this otherwise light dish. This is a common tradition in Scandinavian and Eastern European cooking, where eggs are frequently paired with fish for extra nutrition.
