Sea bass

I had sea bass before I made this recipe, but one of the issues I had with it was the fact that I undercooked it last time I made a dish with it. Hopefully it will be a great dish this time around. 

The first step is to fill the fish with herbs, garlic and citrus. 


After that you add a mixture of salt and egg whites to it and cook it at 200°C for 20 minutes. 


You also make a vinaigrette of tomato, basil, puffed garlic, zucchini, olives and capers. 


Over that you pour a mixture of mussels and the remaining jus together with some sour cream. 


Finally, you also have to make a side dish of puffed paprika with some rice and chickpeas. 
The end result looks like this: 

This is by far one of the most enjoyable fish dishes I had in a long time. The fish is beautifully tender and the vinaigrette and mussels add to it an enjoyable acidity. Next to it there is the puffed paprika and basil together with the rice that supplements the dish with grain and that together with this dish make it fun to eat. It's thus a fun one to try out and one that is low on the budget compared to other creations. 

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