Sea Bass with Potato Crust, Bean Rice and Salsa

For the sea bass, rinse the sea bass fillets, pat dry with paper towels, and season with salt and pepper. Peel the potatoes and grate coarsely.

Cover the sea bass fillets with grated potatoes and press well. Heat oil in a pan, place the sea bass fillets in it with the potato side down (preferably with a pallet) and fry for about 4 minutes until crispy and golden brown. Turn the fillets and cook for about 2 minutes more.

For the bean rice, drain the kidney beans. Trim, rinse and cut the scallions into rings. Cook the rice according to instructions on the package. Mix the cooked rice with kidney beans, scallions, lemon juice and oil, and season with salt and pepper.

For the salsa, peel the garlic and chop coarsely. Rinse the chile pepper, slit, remove seeds and chop. Rinse the parsley and shake dry.

Mix all the ingredients for the salsa together and puree. Season with salt and pepper.