Sea bass with mint leaves
4 servings
50 minutes
Sea bass with mint leaves is a refined dish of Mediterranean cuisine that combines the freshness of seafood and the aroma of herbs. The tender, slightly sweet flesh of the sea bass is baked with cherry tomatoes for a hint of acidity, capers for zest, and fresh mint for spicy notes. Baking in parchment preserves the fish's juiciness while allowing the ingredients to absorb its flavor. This dish not only delights the taste buds but also mentally transports you to the sunny shores of the Mediterranean, where simplicity and quality ingredients play a key role. Perfect for a light dinner, served with white wine and fresh bread.
1
Place a sheet of parchment paper at the bottom of the baking dish (or tray). Lay the fish on top.
2
Place halved cherry tomatoes on the sea bass, add salt, pepper, and olive oil, toss in a handful of capers, cover everything with mint leaves, and lay another sheet of parchment on top.
- Cherry tomatoes: 300 g
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 3 tablespoons
- Capers: 60 g
- Fresh mint: 2 pieces
3
Bake in the oven for about half an hour at 200 degrees.
4
Remove the scales and entrails from the fish, rinse well, and dry on paper towels.
- Sea bass: 1 piece