Sea bass fillet in potato crust, red wine reduction and turnip greens 

You won’t be surprised to hear that many Italian proverbs and sayings feature food.

As a kid, I did not like greens and I used to hear very often by mom ''o ti mangi sta minestra o ti butti dalla finestra'' You either eat this soup or jump out the window - to express a lack of alternative options on the table.

With time, things change and tastes evolve. Nowadays, with a slice of bread, and a glass of wine, a minestra during winter is one of my favorite dishes; therefore, parents, keep the calm and do not lose the hope. 😂

But what are turnip greens? 

They are nothing more than the buds that have not yet bloomed of a vegetable. Of this plant are eaten the leaves, more tender, and the inflorescences that are kept inside it. But turnip top is not only good, it is also very good: it is perfect for the diet, in fact it contains only 32 calories per 100 grams. The bud consists almost entirely of water, protein and fiber as well as iron and vitamin C. These characteristics make it perfect for the cold season and to strengthen the immune system. Turnip greens also contain folic acid, which is why they are very suitable for the diet during pregnancy.

How to cook the turnip greens perfectly

The top must be cooked well before being eaten. Boil and stew, stir and steam. Once cooked they are also fantastic on a slice of toast with shavings of pecorino cheese. To boil the turnip green, cook it in boiling salted water for about 15 minutes. You can also use the pressure cooker, it will only take 5 minutes and they will be ready to prepare spaghetti with incredible taste. The boiled turnip top can be sautéed in a pan with a clove of garlic, extra virgin olive oil and chili flakes. For the steamed turnip top, 15 minutes will be enough from the moment the water boils.

Ingredients

6 sea bass fillets of 150 g 

400 g potatoes

red wine

garlic cloves 

honey 

500 g turnip greens

20 g desalted anchovies 

extra virgin olive oil

salt and pepper

Preparation

Cook the turnip greens for 5-6 minutes in boiling salted water, drain and season in a pan with oil, anchovies, salt and pepper. Pour the wine into a small saucepan, add honey and garlic cloves, reduce over low heat to a quarter of the initial volume and filter. Peel the potatoes, grate them and season with salt and pepper. Spin the sea bass fillets, cover the meat with the potatoes, brown in a pan and place on a baking sheet. Complete cooking for 10 minutes in the oven at 180°C.

Arrange the fish in serving dishes with turnip greens and complete with the wine reduction.