SEA BASS IN BLACK OLIVE SAUCE

Ingredients :

Fish:

6 thick fish fillets of sea bass or similar, trimmed

Juice of 1 lemon

Flour, the necessary amount to flour the fish fillets

Oil to fry fish

1 tablespoon margarine or butter, to fry fish

Sauce:

9 oz (250 g ) black olives, pitted

4 fresh yellow aji, seeded and deveined, cooked in salted water and drained

1 small onion, cut in medium size pieces

1 – 2 tablespoons undiluted evaporated milk

1 cup mayonnaise

Side dish:

1 cup carrots, peeled and cut in small dices

1 cup green peas,

1 cup tender corn kernels

1 tablespoon melted butter

6 small lettuce leaves, rinsed and dried

6 potatoes, cooked, cubed and fried until golden.

Preparation:

Fish:
Rub fish fillets on both sides with lemon juice and dredge lightly in flour. Heat butter and oil in a skillet and fry fillets on both sides. Lower heat and continue until fish is cooked.
Remove from skillet and arrange in a serving platter. Pour olive sauce over fish.

Sauce:
Blend olives, warm yellow ají, peeled (the skin of the ají is easily removed while it is hot), onion, and 1 or 2 tablespoons of the evaporated milk until a creamy sauce is obtained.
Combine olive cream with mayonnaise and pour over fish.

Side dish:
Cook in salted water, without covering pan, the green peas, corn kernels and carrots until tender. Drain and combine immediately with butter.
Place lettuce leaves on either side of the fish fillets with the cooked vegetables. Arrange potatoes between the lettuce.

6 servings

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