Moderately fatty seabass meat is an excellent source of beneficial acids and animal protein. Fillet of sea bass cooks quickly, the dish turns out to be tender, juicy and very satisfying.
It is necessary
-
- For sea bass fillet with wine sauce:
- - 250 g sea bass fillet;
- - 0.5 glasses of dry white wine;
- - 200 g tomato sauce;
- - 2 red bell peppers;
- - 1 bunch of basil;
- - 3 cloves of garlic;
- - 2 tbsp. l. olive oil;
- - salt
- pepper to taste.
- For sea bass fillet with vegetables:
- - 150 g sea bass fillet;
- - 2 large tomatoes;
- - 1 sweet red pepper;
- - half a zucchini and eggplant zucchini;
- - 1 lemon;
- - 50 g of hard cheese;
- - 3 tbsp. l. vegetable oil;
- - 1 tsp. bread crumbs;
- - parsley and thyme;
- - salt to taste.
Instructions
Step 1
Fillet of sea bass with wine sauce
Rinse sea bass fillets under water and pat dry. If the fish has been frozen, defrost it completely.
Step 2
Wash the bell peppers. Cut them into 2 parts, remove the stalk with seeds. Place the halves on a wire rack and place in a preheated oven or grill. Bake the bell peppers until the skin dries and burns. Cool the peppers, remove the skin and cut the flesh into small pieces. Chop the garlic. Tear the basil leaves with your hands.
Step 3
Heat 1 tbsp. l. vegetable oil over medium heat in a skillet. Salt the garlic in oil for 1 minute, stirring constantly. Then pour in dry white wine and bring it to a boil. Add tomato sauce, baked peppers and some basil. Bring to a boil again and simmer for about 5 minutes to thicken the sauce. Stir it constantly with a spoon. Season with salt and pepper to taste.
Step 4
Place the perch fillets in a baking dish. Drizzle the remaining olive oil over the fish. Salt. Pour the fillet with the prepared sauce and place in the oven preheated to 200 ° C for 20-30 minutes. Sprinkle the finished dish with fresh basil leaves.
Step 5
Fillet of sea bass with vegetables
Wash the vegetables. Pour boiling water over the tomatoes, remove the skin, and cut the pulp into slices. Peel the bell pepper, remove the seeds. Peel off the skin of the eggplant and zucchini. Cut the peppers, zucchini and eggplant into medium-sized slices. Cut the lemon into two equal parts. Squeeze the juice out of one half. Grate hard cheese on a fine grater.
Step 6
Drizzle the sea bass fillet with lemon juice and salt. Heat 1 tbsp in a skillet. l. vegetable oil and fry the fish on both sides. Fry vegetables in the same pan for 5 minutes, adding olive oil if necessary.
Step 7
Transfer the fish to a baking dish. Top with tomatoes and fried vegetables. Chop the herbs finely, mix with the breadcrumbs, cheese and the remaining vegetable oil. Bake sea bass fillets with vegetables at 200 ° C for about 10 minutes. Serve with half a lemon.
