Sea bass

Ingredients for 2 servings:

• 2 fish fillets (sea bass fillets with skin)
• 2 shallots
• 2 sprigs rosemary
• 3 tbsp olive oil
• 50 ml white wine, dry
• Sea salt
• Pepper (freshly ground)

Instructions

Working time approx. 10 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 20 minutes

Rinse the fish fillets in cold water, pat dry with kitchen paper, and lightly score the skin diagonally with a sharp knife. Peel and halve the shallots. Rinse the rosemary sprigs and pat dry. Heat 3 tablespoons of olive oil in a large pan. Season the fish fillets with salt and pepper and place them skin-side down in the pan. Add the shallots and rosemary. Sauté everything vigorously over high heat for about 5 minutes. Carefully turn the fish and shallots, pour in the white wine, and simmer briefly. Remove the pan from the heat and let the fish rest in the residual heat for 2 minutes. Serve with Mediterranean vegetables or simply fresh baguette.