Grilled sea bass with teriyaki vegetables
4 servings
60 minutes
Grilled sea bass with teriyaki vegetables is a refined dish of Italian cuisine with Eastern notes. This recipe embodies the harmony of fresh fish enriched with a fragrant marinade of teriyaki, lemon, and olives. It is grilled to give the fish a delightful crispy crust while retaining its juiciness. The vegetable garnish of mushrooms, sweet peppers, and cherry tomatoes soaked in teriyaki sauce complements the main flavor with vibrant hues. The lemon, parsley, and mustard-based aioli makes the dish even more sophisticated. Its presentation on lettuce leaves not only pleases the eye but also adds freshness. This sea bass is a perfect blend of Mediterranean lightness and rich Eastern flavor, making it an excellent choice for a special dinner.
1
We take the sea bass, wash it, clean it, gut it and set the grill to heat up. I set the grill to full power. Then I make a marinade from 1 finely chopped onion, 1/3 lemon, chopped olives, 3 tablespoons of teriyaki and olive oil, salt and pepper to taste and a bit of fish seasoning sold in every store. All this mixture goes into a mortar and I mix until homogeneous (too bad there's no blender). I make cross cuts on the fish for better marinade absorption. Then I take a baking tray, lightly grease it with oil and cut onion rings for the bottom so that the fish doesn't stick. I rub the sea bass with the entire mixture from the mortar on all sides and into the cuts and belly. In the belly I slice onion and lemon into rings (but don't cut all the lemon; leave a third for sauce). And a little touch — place an olive in its mouth. Send everything to the oven with grill on medium shelf for 20 minutes. I don't know what kind of grill everyone has so I recommend keeping an eye on it to avoid burning.
- Sea bass: 2 pieces
- Sweet red onion: 2 pieces
- Lemon: 1 piece
- Olive: 8 pieces
- Teriyaki sauce: 100 g
- Olive oil: 10 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Lemon: 1 piece
- Sweet red onion: 2 pieces
2
While the fish is on the grill, I make a sauce similar to aioli. I take 2 yolks, the juice of the remaining lemon, about 1/3 of a lemon, 3 tablespoons of olive oil, finely chopped parsley, and squeeze 2 cloves of garlic. I add about 1 heaping tablespoon of sweet honey mustard. I mix everything with a mixer until smooth.
- Egg yolk: 2 pieces
- Lemon: 1 piece
- Olive oil: 10 tablespoons
- Parsley: 2 stems
- Garlic: 2 cloves
- Mustard: to taste
3
I check the fish's readiness, move the baking tray down one notch from the middle, set the grill to the middle and start on the vegetables. I heat a wok with oil over high heat, chop the leftover onion and half a bell pepper and toss them with mushrooms into the boiling oil. I try to use small mushrooms since they don't need cutting and I think they look more appetizing. I fry everything until a nice crust appears on the mushrooms, add teriyaki sauce and toss in cherry tomatoes, fry for another 2-3 minutes and turn off the heat.
- Sweet red onion: 2 pieces
- Sweet pepper: 0.5 piece
- Champignons: 300 g
- Teriyaki sauce: 100 g
- Cherry tomatoes: 7 pieces
4
I quickly serve the dish for beauty with lettuce leaves, place the fish (1 piece) on the plate, add vegetables, and top it with a little sauce.
- Green salad: 1 bunch
- Sea bass: 2 pieces