Sea bass fillet with tomatoes and rocket - tasty fish prepared in a Mediterranean way

INGREDIENTS FOR 4 PERSONS

Sea bass fillet with tomatoes and rocket

400 g waxy potatoes, salt, 1/2 onion, olive oil for frying, 150 ml white wine, 150 g canned diced tomatoes, 12 black olives, 750 g ready-to-cook sea bass fillets, 100 g rocket, 80 g grated Parmesan
WIBERG product: ORGANIC Ursalz Mediterranean

PREPARATION

Peel the potatoes and boil them in salted water. Peel the onion, dice it and fry it in olive oil. Deglaze with white wine and let it boil down briefly. Add tomatoes and olives and season with BIO Ursalz Mediterranean. Simmer for another 10 minutes. Fry the sea bass fillets until juicy in a coated pan, fry the potatoes and season both with BIO Ursalz Mediterranean. Wash the arugula and sprinkle it over the dish along with the Parmesan.

Tip: For those who prefer something regional: trout or char are also ideal for the dish. Home-picked meadow herbs and flowers can also be used instead of arugula.