Ibiza restaurants: Sea Bass Fillets in Basil Reduction at Restaurant Boutique Hostal Salinas
With a Galician head chef at the helm of the Restaurant Boutique Hostal Salinas kitchen, it goes without saying the seafood is of the highest quality and cooked to truly showcase its natural flavours. Chef Miguel Casals prepares freshly caught sea bass fillets in a way that fuses the delicate flavour of the fish with the very best local Mediterreanean flavours – a lovely dish perfect for an après-beach fuel up or decadent dinner alike.
The fine fillets are first dipped in flour and then pan-fried until crispy, after which they’re finished in a reduction of white wine, butter, cherry tomatoes and zingy fresh basil. Fluffy mashed potato forms the hearty base of the dish – an ideal accompaniment for the almost creamy consistency of the reduction and soft flakes of fish, best washed down with a crisp organic white wine.