Sea wolf stuffed with vegetables, with mussels and saffron oil
1 serving
40 minutes
Sea bass stuffed with vegetables, mussels, and saffron oil is an exquisite dish of Mediterranean cuisine that combines the tenderness of sea bass with the aroma of fresh vegetables and the sophistication of saffron sauce. This recipe embodies the idea of a harmonious balance between seafood and herbs, creating a truly festive dish. The sea bass is filled with thinly sliced zucchini, asparagus, and sun-dried tomatoes that soak up the flavors of olive oil and rosemary, making the fish especially juicy. Baking in parchment preserves its taste and texture. Serving it with sautéed mussels and velvety wine-saffron sauce adds depth to the flavor, making each bite delightful. Perfect for formal dinners or romantic encounters – this marine masterpiece offers true gastronomic pleasure.
1
We fillet the sea bass, cutting off the head and leaving both fillets with the tail. Separately, we cut zucchini, asparagus, and sun-dried tomatoes into strips, marinate in olive oil, add rosemary, and place inside the sea bass, seasoning with salt and pepper. We wrap the sea bass in parchment, then in foil, and bake for 15-20 minutes at 180 degrees.
- Sea bass: 400 g
- Courgette: 50 g
- Fresh asparagus: 60 g
- Sun-dried tomatoes: 40 g
- Olive oil: 10 ml
- Rosemary: 1 piece
- Sea salt: to taste
- Ground black pepper: to taste
2
Meanwhile, we prepare the sauce: pour white wine into a saucepan, evaporate for 3-4 minutes, remove from heat, and add butter and saffron. Season with salt and pepper.
- White wine: 50 ml
- Butter: 10 g
- Saffron: 0 g
- Sea salt: to taste
- Ground black pepper: to taste
3
We fry the mussels in olive oil, add salt and pepper.
- Mussel meat: 5 piece
- Olive oil: 10 ml
- Sea salt: to taste
- Ground black pepper: to taste
4
Place the sea bass on the plate, add mussels next to it, pour sauce around, and garnish with rosemary.
- Sea bass: 400 g
- Mussel meat: 5 piece
- Rosemary: 1 piece