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- - in Olive Oil

Fillet of sea bass East meets West fashion

This recipe is very easy to prepare and is very successful.

Make sure not to overcook the spring onions.

Serves 4

Preparation time: 15 minutes

Cooking time: 7 minutes

Preheat oven at 450°F 220°C


4 fillets of sea bass, boned, scaled,

and with the skin left on

3 to 4 spring onions

1 ginger clove peeled and finely shredded

1 small tomato, peeled,

seeds removed and diced

8 tbs olive oil

2 tbs lemon juice

2 tbs light soy sauce


1- Salt and pepper the sea bass fillets on the meat side.

2- Place a sheet of baking paper on a baking tray. Brush with one tablespoon of olive oil.

3- Arrange the fish fillets on the baking tray, with the skin on top. Brush the skin of the sea bass fillets with one tablespoon of olive oil.

4- Place in the oven and bake for 7 to 10 minutes, depending on the size of the fish fillets.

5- When cooked, remove the fish fillets from the oven and arrange them on serving plates.

6- Pour the vegetable sauce over and around the fish.


1- Slice the spring onions, place in a small saucepan with 1 tablespoon of olive oil and sauté them briefly (for about 1 minute), so the onions remain “al dente”.

2- Remove the pan from the heat; add the ginger, the diced tomato, 4 tablespoon of olive oil, the lemon juice and the soy sauce.


Make sure the olive oil is not cooked. If the sauce is cold, reheat it a little; serve lukewarm.

Don’t over mix the sauce. All the ingredients should remain separated.

We have added on the picture a brick or fillo leaf. (Sprinkle any sort of spices, crushed pistacchio nuts… a little oil and bake 3 minutes in the oven at 450°F/220°C.)

Here you can see the picture

Fillet Of Sea Bass East Meets West Fashion

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