Sea bass baked with pine nuts and raisins
4 servings
35 minutes
Sea bass baked with pine nuts and raisins is a refined dish of European cuisine that combines the delicate, slightly sweet texture of the fish with a crunchy nut filling and an aromatic blend of spices. Historically, pine nuts and raisins were used in Mediterranean cuisine to add depth of flavor and a hint of sweetness to dishes. Baking preserves the fish's juiciness while rosemary and curry add zest. This dish is perfect for both festive dinners and cozy family lunches. It can be served with a light vegetable side or rice to highlight the rich bouquet of flavors. The fragrant crust and tender sea bass fillet create a harmony of tastes that captivates from the first bite.
1
Clean and finely chop the onion and garlic; crush the olives and remove the pits.
- Onion: 50 g
- Garlic: 2 cloves
- Black olives: 50 g
2
Cut the crust off the bread and crumble the flesh in a food processor; zest 0.5 lemon and squeeze the juice from 0.5 lemon.
- White bread: 150 g
- Lemon: 1 piece
3
Sauté onion and garlic in olive oil over medium heat for 2 minutes, stirring constantly, then add olives, capers, pine nuts, rosemary leaves, raisins, and curry, and sauté for another 2 minutes.
- Onion: 50 g
- Garlic: 2 cloves
- Black olives: 50 g
- Capers: 20 g
- Pine nuts: 30 g
- Rosemary: 3 g
- Raisins: 50 g
- Yellow curry powder: 1 g
- Olive oil: 25 ml
4
Add bread crumbs and lemon zest to the pan, mix, fry for another minute and remove from heat.
- White bread: 150 g
- Lemon: 1 piece
5
Wash the fish, dry it with a paper towel, rub it inside and out with black pepper and sea salt, and fill it with stuffing (leave 1/3 of the stuffing); place the fish on a baking sheet, sprinkle with the remaining stuffing, and drizzle with lemon juice and olive oil.
- Sea bass: 2 pieces
- Sea salt: 7 g
- Olive oil: 25 ml
- Lemon: 1 piece
6
Bake the fish in a preheated oven at 180 degrees for 13-14 minutes.
- Sea bass: 2 pieces
7
Place the fish on the plates, add the garnish, and serve.
