Grilled sea bass with sofrito, soy sauce, and ketchup
Ketchup? For grilled sea bass with a sofrito? You read that right, and you have no idea how good it is. I'd never used it in a sauce either, but I saw Martín Berasategui do it and thought, "I'm going to make this for New Year's Eve!" So here's the recipe.
Ingredients · Servings 4
- 4 sea bass fillets
- 4 tablespoons of extra virgin olive oil
- 2 cloves of garlic
- 2 tablespoons of soy sauce
- 1 tablespoon of ketchup
- 1 cayenne pepper —to taste—
- 250g of green beans
- 1 potato
- 1 potato
- 1 zucchini
- 1 celery leaf
- 500g of naturally sparkling mineral water
Method · 20 min
- Peel and cut the sweet potato and celery into sticks. Trim the ends off the green beans, cut them in half lengthwise, and then cut them into pieces, as you can see in the photo.
- Scoop out small balls from the unpeeled zucchini using a melon baller. Peel the potato and scoop out small balls as well.
- Cook each vegetable separately in naturally sparkling mineral water until cooked to your liking; I like mine slightly al dente. Set aside.
- Slice the garlic cloves and chop the cayenne pepper. Set aside.
- Put the soy sauce and the tablespoon of ketchup in a bowl, mix and set aside.
- I don't add salt to the sea bass because I think the sauce provides the perfect amount. Make a few shallow cuts in the skin of the sea bass so it doesn't shrink when you put it in the pan. Put four tablespoons of extra virgin olive oil in a non-stick pan, sauté the garlic and cayenne pepper for a few seconds, and then remove them. Place the sea bass in the oil, skin-side down first, then skin-side down. The cooking time depends on the size and doneness of the fish; as a guideline, it might be about 5 minutes skin-side down and 1 minute skin-side down.
- Briefly sauté the vegetables in a pan with a little extra virgin olive oil and a pinch of salt, if needed.
- Place each portion of sea bass on a plate. Pour the soy sauce and ketchup over the top and scatter the garlic and cayenne pepper over the surface. Add a little parsley on top. Serve with a side of vegetables.
