Sea bass nuggets in wine sauce with cherry tomatoes
4 servings
45 minutes
Sea bass nuggets in wine sauce with cherry tomatoes is a refined dish of European cuisine that combines the delicate flavor of white fish with the rich aroma of red wine. The recipe's origins trace back to traditional Mediterranean motifs where fish and wine create a perfect gastronomic union. Tender pieces of sea bass, fried to a golden crust, are infused with a creamy-wine sauce that reveals complex flavor nuances. Slow-cooked cherry tomatoes add notes of freshness and light acidity, highlighting the dish's balance. It's an ideal option for both everyday dinners and festive gatherings. Serving with oregano sprigs adds extra aromatic depth, turning the meal into a true culinary delight.
1
Preheat the oven to 200 degrees.
2
Place the tomato branches on a baking sheet, drizzle with 4 tablespoons of olive oil, and season with coarse salt.
- Cherry tomatoes: 4 pieces
- Extra virgin olive oil: 8 tablespoons
- Coarse salt: to taste
3
Send to the oven for 10–12 minutes.
4
Cut the perch fillet into small portion cubes, season with spices, and drizzle with the remaining olive oil.
- Sea bass: 600 g
- Extra virgin olive oil: 8 tablespoons
- Salt: to taste
5
Heat a non-stick skillet, cook the fish, turning regularly, until done (be careful not to overcook the fish — it may become dry and lose its flavor).
6
Remove the fish from the pan and set it aside.
7
Add wine and oil to the same pan, and when the ingredients combine, add freshly ground pepper.
- Red dry wine: 80 ml
- Butter: 50 g
- Ground black pepper: to taste
8
Before serving the dish, pour the sauce onto the plates, place the fillet cubes on top, and decorate with sprigs of stewed tomatoes and herbs.
- Cherry tomatoes: 4 pieces
- Fresh oregano leaves: to taste