Sea bass in a pocket with vegetables
3 servings
60 minutes
You can also watch the recipe on the Domashny TV channel in the "Easy recipes" program at 17:45 on Saturdays.
1
Chop all vegetables finely or grind them in a food processor. First, place the white vegetables on a baking sheet, then add the green peas on top, and place the carrot (cut into strips) on another baking sheet. Steam the carrots for 8 minutes and the white vegetables for 5 minutes. Then take the sea bass fillet (or any other fish) and make cuts on the back to allow all the flavors to penetrate inside the fish.
- Sea bass: 3 pieces
- Carrot: 200 g
- Fennel: 100 g
- Leek: 100 g
- Snap peas: 100 g
- Celery: 50 g
2
Line the baking tray with foil and then with parchment paper. Mix the prepared vegetables, season with salt and pepper, and drizzle with olive oil. You can add Provençal herbs. Then place the vegetables on the paper and put the fish on top. Add some dill and layer the remaining vegetables over the fish. Add a piece of butter and wrap everything in foil to avoid gaps.
- Salt: 5 g
- Ground allspice: 5 g
- Garlic: 4 cloves
- Cilantro: 50 g
- Asparagus: 60 g
- Butter: 70 g
- Salt: 5 g
- Ground allspice: 5 g
3
Bake the fish with vegetables in a preheated convection oven at 180°C for 20 minutes.
