Sea bass with vegetables and pesto of Provencal herbs
4 servings
50 minutes
Sea bass with vegetables and Provençal herb pesto is an exquisite dish of French cuisine that combines the freshness of Mediterranean fish with the aromas of herbs and spices. The recipe's origins trace back to the traditions of Provençal cooks known for their ability to blend simple yet rich flavors. Tender sea bass infused with garlic and herbal notes is sautéed to a golden crust, while the vegetables add lightness and brightness to the dish. A special touch is the spicy pesto with rosemary, thyme, and sage that enhances the natural freshness of the ingredients. This dish is perfect for a cozy family dinner or a festive meal in the finest traditions of French gastronomy.
1
Clean the fish from scales, gills, and entrails. Make two deep cuts at a 45-degree angle on each side - this helps the fish cook better. Rub with salt and pepper, and place three crushed garlic cloves and a bay leaf inside.
- Sea bass: 1 piece
- Garlic: 6 cloves
- Bay leaf: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
2
Prepare pesto: finely chop the remaining garlic, sprinkle with salt and let it sit for two to three minutes until it releases juice. Chop the leaves of all greens and only the white part of the onion. Mix everything, add black pepper and chili. Pour in half of the olive oil: the paste should not be runny or too thick.
- Garlic: 6 cloves
- Rosemary: 3 stems
- Thyme: 3 stems
- Sage: 3 stems
- Parsley: 0.5 bunch
- Green onions: 20 g
- Chili powder: pinch
- Olive oil: 150 ml
- Ground black pepper: to taste
3
Heat the remaining oil in a large skillet and fry the sea bass over medium heat, turning every two minutes. While the fish is on one side, pour hot oil over the top — this will fry it in twenty minutes.
- Sea bass: 1 piece
- Olive oil: 150 ml
4
Slice zucchini, courgette, and pepper into thin slices, fry until cooked; place on paper towel, season with salt and pepper.
- Zucchini: 1 piece
- Zucchini: 1 piece
- Ramiro pepper: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Place the fish in the center of the plate, arrange the vegetables next to it, drizzle with pesto, and sprinkle with cress sprouts.
- Watercress sprouts: 20 g