“I have a few regular guests sitting here tonight,” Chef Dennis van Daatselaar says as he looks around the dining room at Olivia on a
balmy Oranjestad night. Olivia is the latest venture from Chef Dennis that opened its doors in April 2022.

Sea Bass Crusted with Saffron and Dukkah
Serves 2

Dukkah (North African spice mix)

125g hazelnuts
60g pistachios
125g sesame seeds
12g coriander seeds
15g cumin seeds
5g dried thyme
Pinch of cayenne pepper

Harissa

500g roasted red pepper
30g sambal
50g tomato paste
50g garlic paste
2g cumin powder
2g coriander powder
2g smoked paprika powder
Pinch of cayenne pepper (optional)
Juice of half a lemon
100g olive oil (optional)

Rouille

100g white wine
100g potato
20g garlic cloves
Pinch of saffron
2 egg yolks
400ml vegetable oil
40g vinegar

Chive Oil

75g chopped chives
500g vegetable oil
3g salt and peppper

Sea Bass

2 sea bass fillets
Dukkah
1 tbsp butter

Dukkah (North African spice mix)

1. Lay hazelnuts, pistachios, sesame seeds, coriander seeds, cumin seeds on a baking sheet. Roast the nuts and seeds in the oven for 15 minutes at 350°F. Let cool.

2. In a food processor or blender, add cooled seeds and nuts, dried thyme, cayenne pepper, salt and pepper to taste. Blend until thoroughly combined.

Harissa

1. In a food processor or blender, add roasted red peppers, sambal, tomato paste, garlic paste, cumin powder, coriander powder, smoked paprika powder, cayenne pepper, lemon juice, and olive oil. Blend until thoroughly combined.

Rouille

1. Peel the potatoes and cut them into small cubes.

2. In a medium pot, add the cubed potatoes, wine, water (wine and water should make up about one inch of liquid), and salt. Boil until potatoes are tender. Then, add saffron and let the potatoes cool.

3. In a food processor or blender, add potato mixture, vinegar, egg yolks, garlic, salt and pepper to taste. Blend until thoroughly combined.

4. Once combined, blend on low speed and slowly add vegetable oil in a steady stream.

5. Optional: Put the mixture through a sieve to remove remaining lumps.

Chive Oil

1. In a food processor or blender, add chives, vegetable oil, salt and pepper. Blend until thoroughly combined.

2. Transfer mixture to a small saucepan and cook over medium heat. Stir occasionally until mixture is sizzling.

3. Remove mixture from heat and strain through a sieve. Let cool (on ice if oil needs to be used immediately).

Sea Bass

1. Pat the sea bass fillets dry with paper towels.

2. Season both sides of the sea bass fillets with dukkah (spice mix).

3. Add butter to a large skillet over medium heat.

4. Once the butter melts, place the sea bass fillets in the skillet skin side down. Cook for 5 minutes.

5. Flip the sea bass fillets. Cook for another 5 minutes or until the fish is flaky.

Serve

1. Plate rouille with the roasted vegetables of your choice. (The dish at Olivia is served with pumpkin, cabbage, and leeks.)

2. Lay a dukkah-crusted sea bass fillet over the rouille and vegetables.

3. Top the dish with harissa and chive oil.