2 sea bass fillets -
50 ml extra virgin olive oil - 2 medium zucchini
- 300 g cherry tomatoes
- 2 spring onions
- 1/2 organic lemon
- 30 g butter
- 10 g sugar
-
1 pinch of salt - 1 pinch of freshly ground pepper to taste
Ingredients
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
Preparation
- Thaw the sea bass fillets for about 3 hours at room temperature or overnight in the refrigerator.
- Cut the zuchini into slices. Wash the cherry tomatoes and pat dry.
- Fry the zuchini slices in a little olive oil for about 8 minutes and set aside.
- In the same pan, crisp-fry the sea bass fillets on the skin side over medium heat for about 4 minutes. Then cook for another 2 minutes on the meat side. Alternatively, grill on the barbecue for a few minutes on both sides until the fillet is crispy. Add some butter and drizzle with the juice of half a lemon. Set the fillets aside as well.
- Fry the cherry tomatoes briefly in the pan until they become slightly soft and finally caramelize with a little sugar for 30 seconds.
- Arrange the vegetables on the plates and top with the sea bass fillets. Garnish with spring onions and serve.
Have you heard? Sea bass is also called loup de mer.
Stefan from HONEST CATCH
Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.
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