| food | Food type | Main Ingredients | Take time | Serve |
| Western food | Appetizer | Fish | 45 Min | 1 Serves |
ingredient
- Grilled sea bass
- 240 grams sea bass
- 1 gram salt
- 1 gram ground pepper
- 20 grams all-purpose flour
- 20 grams olive oil
- tomato ketchup
- 200 grams of tomato puree, Mutti
- 100 grams cherry tomatoes
- 40 grams chopped onion
- 30 grams of fresh sliced shiitake mushrooms
- 20 ml olive oil
- 1 gram fresh thyme
- 1 bay leaf
- 100 grams chicken stock
- 60 ml white wine
- 4 grams of sugar
- 4 grams of salt
- 2 grams ground pepper
- 20 grams unsalted butter
- 0.5 lemon slices, 3 pieces
- 5 grams chopped parsley
- Fennel Salad
- 40 g fennel, thinly sliced, 3 pieces
- 60 grams of rocket
- 0.25 apple, thinly sliced 4 pieces = 40 grams
- 20 grams Parmesan cheese, 3 slices
- 40 g. 8 roasted pecans
- 3 salad dressings
- 80 ml olive oil
- 40 ml Balsamic Glaze
- 1 gram salt
- 1 gram ground black pepper
Preparation
- Season the sea bass with salt and pepper, then coat it in a thin layer of all-purpose flour. Deep-fry until both sides are golden brown, then set aside.
- Heat a pan with olive oil and sauté the onion until fragrant. Add sliced fresh shiitake mushrooms and tomatoes, then add white wine, reduce slightly.
- Add the bay leaves and fresh thyme. Add the tomato sauce and chicken stock. Season with salt and ground black pepper, then stir to combine.
- Add in the butter and turn off the heat. Stir until the butter melts. Place the fish in a baking dish and pour over the tomato sauce.
- Place the lemon on top and bake at 180 degrees Celsius for 12 minutes, then serve.
- Combine balsamic reduction, salt, ground black pepper and olive oil and mix well.
- Arrange wild rocket, fennel, apple, parmesan cheese and pecans on a plate. Drizzle with 2 tbsp balsamic dressing. Serve with baked fish in tomato sauce.
