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.
You might also like
Sea bream fillet
with skin
from 9,99 €*
Citric Rosemary Sauce
Citrus rosemary sauce with orange, pineapple, lemon and mustard
10,99 €*
45,79 € /kg
Sold out
Whole sole
with skin
24,99 €*
55,53 € /kg
Delicious recipe ideas
Delicious recipe ideas
Garnelen
Shrimp wreath with spicy tomato-horseradish dip
Garnelen
Salad with organic black tiger prawns
Garnelen
Shrimp popcorn with Bang Bang dip
Garnelen
Shrimp Gyoza with Edamame and Dip
Garnelen
Shrimp tartare with buffalo mozzarella
Meeresfrüchte
Spaghetti Frutti di Mare