Pairs well with Sea Bass Fillet with Cherry Tomatoes
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Sea Bass Fillet with Cherry Tomatoes
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A simple and refined recipe featuring tender sea bass fillets served with flavorful roasted cherry tomatoes and fresh basil, perfect for a gourmet yet easy meal.
00:20:00 total
Serves 2
medium
Main Various
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Ingredients
- cherry tomatoes - 200 grams (whole, for roasting and slicing)
- olive oil - 2 tablespoons (for roasting tomatoes and cooking fish)
- salt - to taste (to taste, for seasoning tomatoes and fish)
- garlic cloves - 2 cloves (whole cloves for roasting with tomatoes, removed before blending)
- fresh basil leaves - a small handful (for roasting with tomatoes and garnish)
- sea bass (branzino) fillet - 600-700 grams (about 600-700 g whole fish with head, filleted)
- water - 1 tablespoon (a drop added to tomato blend)
Instructions
- Roast Cherry Tomatoes: Place cherry tomatoes, olive oil, salt, two whole garlic cloves, and a little basil in a pan. Stir and roast well in a static oven at 230-240°C (450-465°F) for about 15 minutes.
- Prepare Sea Bass Fillet: Fillet the sea bass starting from the back by making an incision and removing the fish bones along the spine using your fingers and water to help. Portion the fillet into slices.
- Prepare Tomato Sauce: Cut the roasted cherry tomatoes into very thin slices. Blend the tomatoes without the garlic cloves, adding a drop of water to adjust consistency.
- Cook Sea Bass Fillet: Heat a pan with a drizzle of olive oil. Place the sea bass fillet skin-side down and press it down well to prevent the skin from shrinking. Once the fillet relaxes, remove your hands. When the edges start to turn white, flip the fillet and cook for an additional minute.
- Plate and Serve: Place a little tomato sauce in the center of the plate, arrange the sea bass fillet in the center, and surround with sliced cherry tomatoes. Garnish with fresh basil leaves and serve.
