Sea Bass with Vegetables and Provencal Herb Pesto
⏳ Time
50 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Sea bass with vegetables and Provencal herb pesto.
Ingredients
- Sea Bass - 1 piece
- Courgette - 1 piece
- Courgette - 1 piece
- Garlic - 6 cloves
- Ramiro Pepper - 2 pieces
- Rosemary - 3 stalks
- Thyme - 3 stalks
- Sage - 3 stalks
- Parsley - ½ bunches
- Scallions - 0.7 oz
- Peanut Sprouts - 0.7 oz
- Bay leaf - 2 pieces
- Mild Chili Spice - a pinch
- Olive Oil - 5 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Clean the fish by removing the scales, gills, and entrails. Make two deep diagonal cuts at a 45-degree angle on each side to help the fish cook more evenly. Rub it with salt and pepper, and place three crushed cloves of garlic and a bay leaf inside.
Step 2
Prepare the pesto: finely chop the remaining garlic, sprinkle it with salt, and let it sit for two to three minutes until it releases its juices. Chop the leaves of all the herbs, and for the onion, use only the white part. Mix everything together, add black pepper and chili. Pour in half of the olive oil: the mixture should not be runny or too thick.
Step 3
Heat the remaining oil in a large skillet and sauté the sea bass over medium heat, flipping every two minutes. While the fish is cooking on one side, spoon the hot oil over the top to ensure it gets nicely browned in about twenty minutes.
Step 4
Slice the zucchini, courgette, and bell pepper into thin pieces and sauté until cooked; place on a paper towel, season with salt and pepper.
Step 5
Place the fish in the center of the plate, arrange the vegetables beside it, drizzle pesto on top, and sprinkle with watercress sprouts.
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