Sometimes you have a dish that is completely right. And yes, this is one of those. The flavors and textures work really well together and make this an absolute favorite. The star of the show is the fried sea bass but don't underestimate the beurre blanc…
This recipe is based on a fantastic dish I ate at Restaurant Merlet* in Schoorl, from Jonathan Zandbergen. I liked the combination of flavors so much that I had to make my own version.
You can make a stock of that beurre blanc right away so that you always have a delicious sauce in the freezer.