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.
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