Today I wanted to eat lightly and I prepared this sea bass with zucchini, sweet pepper and baked cherry tomatoes, a light recipe to enjoy while we are recovering from the excesses of the Christmas holidays.
This fish is perfect after a light cooking in the oven, first browning the skin and getting a great texture, and with all the natural flavor of this white fish. In the oven we roast it accompanied by some cherry tomatoes and ground black pepper.
By having a large quantity -and variety- of vegetables in the garnishes, it is a very complete, healthy and light food that can brighten up your dinner on any winter day. The secret is get the exact texture and point in the fish.
We separate a loin from the sea bass, with a flat cut next to the spine. We square the loin to prepare a clean ingot that is good for two good portions. We mark the salted sea bass on the grill, on the skin side for 4 minutes. We booked.
In a suitable baking dish, arrange the cherry tomatoes, halved. Sprinkle with salt and pepper and in the center place the sea bass fillet with the skin facing down. Add aromatic herbs to taste and a splash of white wine. Bake at 190ºC for 12 minutes. We check the point and take out so that the fish does not go overboard.
For the garnishes, we cut the zucchini into sticks and brown them in the very hot pan without using almost any oil. In another pan, we sauté the peppers and serve them with the fish and the rest of the garnishes. Chili peppers can be substituted for fried piparras, Gernika or Padrón peppers.
With what to accompany the recipe for sea bass with zucchini, sweet pepper and baked cherry tomatoes
To accompany the sea bass with zucchini, sweet pepper and baked cherry tomatoes We recommend a juicy tomato, avocado and basil salad or a simple roasted pepper salad. With any of them you have resolved the menu, in the absence of dessert.
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