Sea Bass with Vegetable Garnish

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Sea Bass with Vegetable Garnish

Ingredients

Sea Bass - 2 pieces
Courgette - 1 piece
Salad Potatoes - 4 pieces
Tomatoes - 2 pieces
Herbs - to taste
Olive Oil - to taste
Salt - to taste
Ground Black Pepper - to taste
Garlic - 4 cloves
Lemon - ½ piece
Butter - 1.1 oz
Dry White Wine - 4 fl oz

Step by Step guide

Step 1

First, boil the potatoes.

Step 2

In the center of a large piece of foil (one piece for each fish), pour some olive oil, add a little salt and pepper, then place a bed of herbs (such as parsley and basil, you can also use cilantro or dill — to your taste).

Step 3

Next, take the fish, scale it, and gut it. Make 5–6 cuts across the body down to the backbone on both sides, season with salt and pepper on both sides and inside.

Step 4

Slice the lemon into half-moons and then into quarters. Insert each quarter into the cuts. This will help the fish to be seasoned and cook quickly, making it juicy and aromatic. Place the fish on the foil with the herbs.

Step 5

Cut the vegetables: slice the tomatoes into wedges and the zucchini into thick half-moons. Arrange them on top of the fish. Place the boiled potatoes, cut into wedges, on top. You can change the vegetables to your liking and add others. Add a few olives and capers. Place several crushed garlic cloves on top. Season with salt and pepper.

Step 6

Top with butter, seal the envelope, leaving plenty of space and a small opening on the side to pour in 70 ml of white wine (sweet, semi-sweet, or dry). Seal the opening and place in a preheated oven at 200–428°F for 20 minutes.