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Sea Bass Loins cooked in a Short Stock, Aromatic Vegetables from the same Stock and Mashed Potatoes

Fish A- A+

Preparation Time: MEDIUM
Serves: 4


  • 4 Sea bass (+- 400g/each)
  • 460g Potatoes
  • 120g Onions + grated carrots + ginger + lemon
  • 1dl White wine
  • 1dl Gallo Reserva Extra Virgin Olive Oil
  • 200ml Gallo Sparkling Wine Vinegar

Place the vegetables and ginger on a tray, drizzle with half of the Gallo Reserve Olive Oil, Gallo Sparkling Wine Vinegar, white wine and lemon juice.
Place the sea bass loins, rolled, cover with baking paper and bake for 25 minutes at 150ÂșC.
Boil the potatoes with the skin, drain, peel and smash with a fork, adding the rest of the Gallo Reserve Olive Oil.
Make pasties with the mashed potatoes and place the sea bass loins and some of the broth from cooking and the vegetables.

Click here for tips on how to make salad dressings or how to infuse olive oils.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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