John Myers
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Sea Bass on Bed of Vegetables
The perfect sea bass on bed of vegetables recipe with a picture and simple step-by-step instructions.
Sea bass:
- 380 g / Also called loup de mer 2 Wolfsbarsche
- Coarse sea salt from the mill
- Colorful pepper from the mill
- 8 piece Bay leaves
- 8 piece Half lime slices
- 8 Discs Garlic
- 4 tbsp Olive oil
Vegetable bed:
- 150 g 2 große Tomaten / geschält
- 150 g 1 Zucchini geschält/geputzt
- 100 g 2 rote Zwiebeln / geschält
- 150 g 1 rote Paprika / geputzt
- 10 g 1 Knoblauchzehe
- 2 Rosmarin Zweige
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 4 tbsp Olive oil
Vegetable bed:
- Cut the tomatoes crosswise, scald with boiling water, leave to act for a while, rinse, peel off and cut into small pieces. Peel the zucchini with a garnish peeler and cut into slices. Peel and halve the onions, cut into rings and assemble. Clean and wash the peppers and cut into small diamonds. Peel and finely dice the garlic clove. Brush a baking dish with olive oil, distribute the vegetables () on it, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Drizzle with olive oil (2 tbsp), place rosemary stalks on top and cook in a preheated oven at 200 ° C for about 20 minutes.
Sea bass:
- Wash the two sea bass fish thoroughly with cold water and pat dry with kitchen paper. Make 2 diagonal cuts on each side of the fish and fill / stick them in with ½ lime slice + 1 bay leaf + 1 garlic slice. Season the fish vigorously with coarse sea salt from the mill and colored pepper from the mill, place on the bed of vegetables, drizzle with olive oil (2 tablespoons each) and cook in a preheated oven at 200 ° C for about 20 minutes.
Serve:
- Divide the sea bass with vegetables on 2 plates and garnish each with a lemon wedge and a tip of basil, serve.
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