Sea bass with vegetable garnish
2 servings
40 minutes
Sea bass with vegetable garnish is the embodiment of refined European cuisine, where simplicity meets sophistication. This recipe highlights the tenderness of white fish infused with the aromas of herbs, lemon, and white wine. Baked in foil, the sea bass retains its juiciness while vegetables—zucchini, potatoes, and tomatoes—create a harmonious ensemble of flavors. The light acidity of lemon and the spiciness of garlic give the dish a distinctive character. Butter makes it creamier while white wine adds richness. This recipe is perfect for a festive dinner, a romantic date, or simply enjoying quality food. It reflects a love for fresh ingredients and Mediterranean culinary traditions, with aromas evoking cozy evening meals by the coast. The taste is refined and soft with subtle citrus and herbal notes.
1
First of all, you need to put the potatoes to boil.
- Potato: 4 pieces
2
In the center of a large piece of foil (one piece for each fish), pour olive oil, add a little salt and pepper, then place a bed of herbs (such as parsley and basil, you can also add cilantro, dill — to your taste).
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Fresh herbs: to taste
3
Then take the fish, scale it and gut it. Make 5-6 cuts across the body down to the backbone on both sides, salt and pepper on both sides and inside.
- Sea bass: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
4
Slice the lemon into half-moons and then into quarters. Insert each quarter into the cut. This way, the fish will be salted and cook quickly, remaining juicy and aromatic. Place the fish on foil with herbs.
- Lemon: 0.5 piece
5
Cut the vegetables: tomatoes into segments, zucchini into thick half-rings. Arrange on the fish. Top with boiled potatoes cut into wedges. You can change the vegetables to your taste and add others. Add a few olives and green olives. Place several crushed garlic cloves. Salt and pepper to taste.
- Tomatoes: 2 pieces
- Courgette: 1 piece
- Potato: 4 pieces
- Fresh herbs: to taste
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
6
Place butter on top, seal the envelope, leaving plenty of space and a small neck on the side to pour in 70 ml of white wine (sweet, semi-sweet, or dry). Seal the neck and place it in a preheated oven at 200–220 degrees for 20 minutes.
- Butter: 30 g
- Dry white wine: 140 ml
