Excelsior Recipe: Sea bass fillet with Mediterranean flavors
For the second episode of our “Ricette Excelsior” section our chef prepared a delicious and tasty fish.
Do you want to know how to prepare the sea bass with Mediterranean flavors?
Here is the recipe!
- Sea bass fillet (600-700gr) and keep the bones
- Cherry Tomato Confit
- Taggiasca olives
- Capers with stem
- Olive oil
- Black pepper
- Fresh oregano
For the confit cherry tomatoes:
Put the cherry tomatoes in the oven for 1 hour at 100 degrees with oil, salt, pepper, thyme and sugar.
In a saucepan prepare the fish stock made with fish bones, white wine, carrots, celery, onion, leek, parsley and water.
Let it cook for about 3 hours, pass it in a mesh strainer and let it reduce.
In two non-stick pans, a drop of oil and a clove of garlic let it warm up, and add the vegetables cut into sticks.
Add a pinch of salt until we cook, remove the garlic and continue cooking to have colorful but crunchy vegetables.
Place the vegetables on a baking sheet on a sheet of kitchen paper towel.
Cut the sea bass into slices, brush with olive oil, season with salt, pepper and oregano.
Place the seasoned slices on a baking sheet; brush the skin with the oil and season it.
In the oven for 7/8 minutes at 200 °.
Put the vegetables in a bowl, add part of the confit cherry tomatoes, olives, basil and mix everything.
Then add some capers and arrange on a baking sheet. Oven cook with the sea bass at 200 °.
While the bass is cooking, we prepare the sauce; add the basil, a pinch of salt, olive oil and mix with the mixer. When it is well blended, pass it in a mesh strainer.
Serve our sea bass and use the other confit cherry tomatoes for decoration and…
Enjoy your meal!!!