Sea Bass W- Mediterranean Vegetables and Bouillabaisse Sauce (Al

May 09, 2023May 9, 20230 2
Sea Bass with Mediterranean Vegetables and Bouillabaisse Sauce (Al)
in Seafood

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 sea bass fillets ( each weighing 6 ounces , cut from a 6 pound fish )
2 tomatoes
olive oil
1 small garlic clove
1 small sprigs thyme
4 sprigs parsley
salt & fresh ground pepper , to taste
1 cup extra virgin olive oil
1 small white onion
1/2 the white portion of a leek
3 ounces fennel bulbs
3 garlic cloves
1 teaspoon saffron thread
3 sprigs thyme
6 sprigs dried fennel
1 cup white wine
1 cup fish stock
2 tablespoons raisins
2 tablespoons wine vinegar
1/2 cup onion , diced
1/2 cup zucchini , diced
1/2 cup eggplant , diced
2 tablespoons pine nuts
3 garlic cloves
1 tablespoon capers
1 tablespoon basil
1 tablespoon parsley

Nutrision Information

Servings Per Recipe
4
Calories
550
Sugar
6g
Fat
48g
This recipe for Sea Bass with Mediterranean Vegetables and Bouillabaisse Sauce is a luxurious and flavorful dish that is sure to impress guests. The sea bass is cooked to perfection, with a crispy skin and tender flesh. The roasted tomatoes add a sweet and smoky flavor to the dish. The Mediterranean vegetables are healthy and full of flavor, and the bouillabaisse sauce adds a luxurious and rich flavor that ties the whole dish together. This dish requires several steps and pans, but the end result is a restaurant-quality meal that is perfect for a special occasion or a romantic dinner at home.

Instructions

1.Preheat oven to 400°F.
2.Cut the tomatoes in half and place on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Roast in oven for 15 to 20 minutes until soft and blistered.
3.Meanwhile, heat a large sauté pan over medium heat. Add 1 tablespoon of olive oil, garlic, thyme and parsley. Cook until garlic begins to brown.
4.Add sea bass to the pan, skin side down. Cook for 4 to 5 minutes until the skin is crispy. Flip the fish and cook for an additional 2 minutes until cooked through. Remove from heat and set aside.
5.In a separate pan, heat 1/2 cup of olive oil over medium heat. Add white onion, leek, fennel, garlic and saffron. Cook until the vegetables are soft.
6.Add the white wine, fish stock, raisins and vinegar. Simmer for 5 minutes.
7.In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add onions and cook until soft. Add the zucchini, eggplant, pine nuts, garlic, capers and basil. Cook for 3 to 4 minutes until the vegetables are soft.
8.To serve, place the roasted tomatoes on a plate. Top with the sea bass fillet. Spoon bouillabaisse sauce over the fish. Serve with the Mediterranean vegetables.

PROS

Sea bass is low in calories and a good source of protein.
The Mediterranean vegetables are healthy and full of flavor.
Bouillabaisse sauce is a luxurious and flavorful addition to this dish.

CONS

Sea bass is a more expensive fish and may not be available in all areas.
The dish requires several pans and steps, making it more time-consuming to prepare.

HEALTH & BENEFITS

Sea bass is high in omega-3 fatty acids, which are good for heart health. Mediterranean vegetables are high in fiber, vitamins, and minerals. The saffron in the bouillabaisse sauce has antioxidant and anti-inflammatory properties.

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