Sea bass fillet with green vegetables and creamy sauce
2 servings
60 minutes
Fillet of sea bass with green vegetables and creamy sauce is a dish that embodies the freshness of Mediterranean cuisine. Spanish traditions are marked by respect for natural ingredients, and this recipe is no exception. The tender sea bass fillet is steamed to retain its juiciness, while the green vegetables—asparagus, peas, broccoli, and beans—are sautéed in olive oil to fill with aroma. The main highlight is the creamy sauce with gorgonzola, onion, garlic, and white wine that adds softness and depth of flavor to the dish. This refined yet easy-to-make recipe is perfect for special dinners and highlights the richness of Spanish gastronomy. It pairs perfectly with a glass of white wine, enhancing its complex notes.
1
Cut the fish into four pieces, steam for 5 minutes.
- Sea bass: 2 pieces
2
Blanch asparagus, peas, broccoli, and beans in salted water (save the broth), then dry on a paper towel.
- Baby green asparagus: 100 g
- Snap peas: 100 g
- Broccoli: 100 g
- Kenyan green beans: 40 g
3
Fry in olive oil in a pan together with spinach.
- Spinach: 40 g
- Olive oil: to taste
4
Add 50 ml of vegetable broth and salt to taste.
- Skimmed milk: 200 ml
- Olive oil: to taste
5
Sauce: blend cheese, onion, garlic, wine, and milk in a blender.
- Gorgonzola cheese: 100 g
- Onion: 50 g
- Garlic: 10 g
- White wine: 100 ml
- Skimmed milk: 200 ml
6
Place the vegetables and fish on a plate. Drizzle with sauce.
