Sea Bass with Green Paprika Sauce, Mussels, Smashed Potatoes, and Warm Cucumber Dressing

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the baby potatoes in a pot with water and a pinch of salt, bring to a boil, and cook for 12 to 15 minutes until tender. Drain.

2. 2

   While the potatoes cook, heat 1 tablespoon olive oil in a small skillet over medium heat. Add half of the shallot, 1 minced garlic clove, and the green bell pepper. Cook for 5 to 6 minutes until the pepper is soft. Stir in the sweet paprika and fish stock, cook 3 minutes more, then blend until smooth. Add the butter, a pinch of salt, and black pepper, stir, and keep warm.

3. 3

   Place the cooked potatoes on a baking tray. Gently smash them with the bottom of a glass, then add 1 tablespoon olive oil, the whole garlic clove grated or very finely chopped, half of the parsley, salt, and black pepper. Bake at 220 °C / 425 °F for 18 to 20 minutes until golden around the edges.

4. 4

   For the warm dressing, combine the diced cucumber with the dill, lemon zest, 2 tablespoons lemon juice, Dijon mustard, 1 tablespoon olive oil, a pinch of salt, and black pepper in a bowl. Set aside.

5. 5

   Heat a wide pot with 1 tablespoon olive oil over medium heat. Sauté the remaining shallot and 1 minced garlic clove for 1 minute. Add the dry white wine and let it boil for 1 minute. Add the mussels, cover, and cook for 4 to 5 minutes until they open. Discard any that stay closed. Keep the mussels warm with a little of their cooking liquid.

6. 6

   Pat the sea bass fillets dry and season them with salt and black pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the sea bass skin-side down first for 4 to 5 minutes until crisp, then turn and cook 2 to 3 minutes more, until the fish is just done.

7. 7

   Warm the cucumber dressing briefly for 30 seconds in a small pan or over a bain-marie, just enough to take off the chill without fully cooking it.

8. 8

   To serve, spoon the green pepper sauce onto each plate. Place a sea bass fillet on top, add the mussels and crispy smashed potatoes. Finish with the remaining parsley, a little mussel cooking liquid, and spoonfuls of the warm cucumber dressing around the plate.