Milanese sea bass, baked with a bouquet of aromatic herbs, with potatoes and spinach
4 servings
35 minutes
Milanese sea bass is a refined dish of Italian cuisine that embodies elegance and richness of flavors. Baked with a bouquet of aromatic herbs, it acquires the delicate aroma of fresh thyme, parsley, and rosemary. The juiciness of the fish is highlighted by garlic butter and lime, adding a light citrus note. A side of tender spinach sautéed with pine nuts and garlic complements the dish with a subtle nutty flavor, while roasted potatoes provide heartiness and richness. This dish is perfect for a romantic dinner or an exquisite family gathering.
1
Make two small cuts on each side of the fish, drizzle with lime juice and olive oil on both sides, and season with salt and pepper.
- Lime: 2 pieces
- Olive oil: 80 ml
- Sea salt: 10 g
- Ground black pepper: to taste
2
Finely chop 1 clove of garlic and rosemary and add it to 40 ml of olive oil — garlic oil is ready.
- Garlic: 2 cloves
- Rosemary: 3 g
- Olive oil: 80 ml
3
Gather the thyme, celery, and parsley branches into a bouquet and gently crush it.
4
Pour garlic oil inside the fish, add sea salt, ground pepper, and a bouquet of herbs; stuff the gills with the leftover lime.
- Olive oil: 80 ml
- Sea salt: 10 g
- Ground black pepper: to taste
- Celery leaves: 5 g
- Fresh thyme: 2 g
- Parsley leaves: 7 g
- Lime: 2 pieces
5
Cut the potatoes into large wedges, drizzle with olive oil, and bake in the oven at 180 degrees for 9 minutes; then add the fish and bake for another 15 minutes.
- Potato: 400 g
- Olive oil: 80 ml
6
Heat the pan, sauté the remaining clove of garlic chopped into small cubes and pine nuts in butter for 1 minute, add spinach and simmer for another minute, season with salt and remove from heat.
- Garlic: 2 cloves
- Pine nuts: 10 g
- Butter: 20 g
- Fresh spinach leaves: 120 g
- Sea salt: 10 g
7
Place the cooked fish in the center of the plate, arrange the baked potatoes next to it, drizzle the fish and potatoes with garlic-rosemary oil; add spinach, garnish the dish with half a lime, and serve.
- Olive oil: 80 ml
- Rosemary: 3 g
- Lime: 2 pieces
