California White Seabass     
 

California White Seabass
Serves 2:
16-8 oz. California white seabass fillet
2 flat anchovy fillets (optional)
3 medium red skinned potatoes, boiled & halved
12 fresh whole green beans, cooked
1 large ripe tomato, sliced
2 slices red onion
1 hard cooked egg, quartered
6 black olives
1 Tbsp. capers
2 Tbsp. parsley, chopped
1 medium head butter lettuce

Instructions:
Poach California white seabass fillet in simmering salted water. Cook 10 minutes per inch thickness. When cooking is complete, remove from water and set aside.

Line a serving platter with the large outer leaves of the lettuce. Chop the remainder of the lettuce and arrange on the platter. Arrange tomato slices on one end of the platter, followed by onion slices separated into rings, green beans and potatoes. Place the poached seabass fillet in the center of the platter and top with a crisscross of anchovy. Garnish the platter with egg quarters, capers and olives. Sprinkle chopped parsley over the salad and drizzle with dressing.

Dressing
1 clove garlic, crushed
1/2 tsp. Dijon mustard
3 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice or rice vinegar
salt & fresh ground pepper to taste

Combine all ingredients in a small bowl and whisk.