Sea bass in the oven with rosemary and a garnish of beans and mango
1 serving
20 minutes
Oven-baked sea bass with rosemary is a refined dish of European cuisine that combines the tenderness of fish with the aroma of fresh rosemary. The baked fillet of Chilean sea bass acquires softness and a light herbal note, while the garnish of Kenyan beans and mango adds freshness and sweetness. Mango soaked in a sauce made from orange juice, balsamic vinegar, and olive oil creates an astonishingly harmonious balance of flavors, while sesame adds a light textural play. This dish is perfect for both a romantic dinner and a festive table setting, combining elegance with simplicity in preparation. Each ingredient plays its role in creating a sophisticated gastronomic masterpiece that will delight even the most discerning gourmets.
1
Preheat the oven to 200 degrees. Place the fillet in a baking bag with a sprig of rosemary, lightly sprinkle with coarse salt, and put it in the oven for 15 minutes.
- Patagonian toothfish (Chilean sea bass) fillet: 300 g
- Fresh rosemary leaves: to taste
2
Steam the beans for 5-6 minutes, then dip in cold water. Peel the mango, cut into strips or mash it on top of the beans. Drizzle with a sauce made of orange juice, balsamic vinegar, and olive oil. Sprinkle with sesame.
- Kenyan green beans: 100 g
- Mango: 150 g
- Orange juice: 2 tablespoons
- Balsamic vinegar: 1 teaspoon
- Olive oil: 1 teaspoon
- Sesame seeds: 1 teaspoon
3
Take out the fish and serve it on a plate with a side dish.
