Sea bass fillet with asparagus in bacon
1 serving
30 minutes
Sea bass fillet with asparagus wrapped in bacon is a true embodiment of Mediterranean culinary art. The tender, juicy sea bass fillet is infused with the aromas of garlic, thyme, and lemon juice, while the crispy asparagus wrapped in golden bacon adds a savory touch. This dish reflects the traditions of coastal cuisine where the freshness of seafood harmonizes with simple yet exquisite ingredients. It is served with a Mexican tortilla and capers, creating a balance between the tenderness of the fish and contrasting textures. The finishing touch is shrimp tartare in slow-cooked tomato that highlights the rich flavor. This dish is perfect for a festive dinner or romantic evening, evoking a sense of Mediterranean breeze and sunny comfort.
1
Dry the sea bass fillet, sprinkle with lemon juice, season with olive oil and chopped garlic, and let it sit in a cool place for 10-15 minutes.
2
In heated oil, add 5 cloves of garlic and a sprig of thyme, sauté, then remove. In the resulting oil, fry the fillet for no more than 1 minute on each side. Drain on a paper towel. Place in a preheated oven at 140°C for 5-7 minutes.
- Seabass fillet on skin: 1 piece
- Fresh thyme: 1 stem
3
Wash and dry the asparagus.
- Fresh asparagus: 50 g
4
Fry the bacon in oil for 1-2 minutes, then carefully set aside. In the bacon fat, fry the asparagus and wrap it in bacon.
- Bacon: 50 g
- Fresh asparagus: 50 g
5
Serve with capers, a Mexican tortilla pre-dried in a pan, and shrimp tartare in stewed tomato.
- Pickled capers: 10 g
- Corn tortillas: 0.1 piece
- Peeled shrimp: 30 g
- Tomatoes: 1 piece