Seabass with Skordalia

Garlic Mash Potato and Greek Tomato Salsa
Calorie smart
Skordalia is a tasty Greek garlic mashed potato dip.
Cooking time: 40 min
Cals 537 · Prot 41 · Carbs 65 · Fat 13
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600 Grams
Garlic cloves
2 Piece
Red vinegar
15 ML
Vegetable stock cube
1 Piece
Olive oil
3 Tbsp


330 Grams
Vegetable oil
1 Tbsp
1 Tsp

Tomato salsa

Fresh parsley
15 Grams
Golden raisins
30 Grams
Cherry tomatoes
150 Grams
20 Grams
30 Grams
Olive oil
2 Tbsp
1 Piece
1 Tsp
Black pepper
0.5 Tsp


1 Potatoes
Peel and chop the potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 20 min or until soft. Drain and reserve a cup of the cooking water. 
2 Prep salsa
Meanwhile, chop the parsley, raisinstomatoes, capers and walnuts as finely as possible. 
3 Salsa
Add the chopped parsley, raisinstomatoes, capers, walnutsolive oil and a squeeze of lemon juice to a bowl. Season with salt and pepper. Set aside.
4 Blend
Peel and roughly chop the garlic. Add the garlic, red vinegar, stock cube and 50/75/100 ml of the reserved potato cooking water to a food processor. Blend until smooth. Add the potatoes to the food processor and briefly blend again to combine. Gradually add the olive oil. Blend until all the oil is incorporated and the mixture is smooth and creamy (see pro tip!). Set aside. 
5 Seabass
Pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.
6 Serve
Serve the skordalia with the seabass and tomato salsa to the side. Garnish with any leftover lemon wedges. 
Tips for fussy eaters
If you'd like your skordalia to taste only mildly of garlic, try boiling the peeled garlic cloves in milk for around 5 minutes first!
Pro tip
Don't overblend the potatoes - otherwise they will become gloopy!

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