Patri, author of Sabores y Momentos, brings us a fish recipe perfect for everyday: the baked sea bass with vegetables results in a healthy, tasty dish that won't give you any trouble to prepare.
We're in the middle of the festive season and the feasts follow one after another... I don't know about you, but at this time of year and reviewing the ones I've already had... I get scared just thinking about the ones still to come!
I can only think of something healthy and light now, whether it's for lunch or dinner during these in-between days until the much-anticipated end of the year... Or for the dinner on that long and magical night!
That's why I bring you this simple, light and delicious baked sea bass recipe! It's perfect for everyday if you get medium sea bass from the market at an affordable price, or if you want to prepare a large wild sea bass for a special New Year's Eve dinner!
And now I'll leave you with the recipe, but not before wishing you a happy start to 2018 full of dreams, love and health! Happy 2018!!!
Fleur de Ligne porcelain bowl by Tokyo Design Studio and Pallarès carbon steel knife
Ingredients
- 1 medium-sized sea bass (we'll adjust size and ingredient quantities according to number of diners)
- 2 parsnips
- 1 fresh fennel bulb
- 2 carrots
- 200gr small potatoes
- 2 onions
- 150ml white wine
- 50ml fish stock (or vegetable stock if you prefer)
- EVOO
- Pinch of fennel seeds
- Salt
- Ground white pepper
- Fresh thyme
- Vegetable sprouts for garnish
Preparation
- Ask your fishmonger to clean the sea bass but leave it whole for baking. We'll slice the onions and fennel into julienne. We'll wash the potatoes, parsnips and carrots and cut them into quarters.
- Place the vegetables in our baking tray (since we'll later add the white fish, I personally prefer to do it in an Emile Henry ceramic baking dish or in a Le Creuset non-stick roasting pan, to make sure nothing sticks and to prevent it from crumbling). Add salt, pepper and fennel seeds to the vegetables. Drizzle with a good splash of EVOO, add the white wine and the stock. Stir well and put in the oven preheated to 200ºC for about 15 minutes.
- After that time, season the sea bass with salt and pepper and place it on top of the vegetables. Drizzle it with a little EVOO and a ladle of the vegetable cooking juices. Put it back in the oven and allow about 15 minutes for a medium-sized sea bass, or until it looks done.
- Before serving, the final touch is a few sprouts of your favorite vegetables, which add a fresh note! Ready to serve.
500ml Luigi Bormioli glass bottle and ceramic oven baking dish
Comments
Rocio said:
Que pinta más rica, probaré a hacer tu receta, si tienes un poco de tiempo agradecería un consejo con respecto al pescado https://www.rociococinaencasa.com/lubina-al-horno/ me parece que tienes mucha mano para cocinarlos. Gracias.