Baked Sea Bass with Vegetables and Gremolata Stuffing
An aromatic and delicate fish dish. You can choose any vegetables for the side dish to your taste. Zander, dorado or trout can be used instead of sea bass. The recipe is designed for 2 servings.
- Total cooking time
- not set
- Number of servings
- 2
- Recipe difficulty
- 3 / 5
Ingredients
for 2 servings
- sea bass 600 g
- zucchini 300 g
- tomatoes 200 g
- onion 100 g
- dried herbs 1 tbsp
- vegetable oil 30 ml
- salt
- pepper
- parsley
- lemon
- garlic
- salt
Instructions
Preparing the gremolata
Step 1 of 14
Prepare lemon zest (1 tbsp will be needed).
Step 2 of 14
Finely chop parsley (2 tbsp will be needed).
Step 3 of 14
Mince garlic (1 tbsp will be needed).
Step 4 of 14
Combine the garlic, parsley and zest, add a pinch of salt.
Step 5 of 14
Stuff the fish with the prepared gremolata.
Step 6 of 14
Mix the herbs with oil, add salt and pepper.
Step 7 of 14
Slice the onion into rings.
Step 8 of 14
Cut the tomatoes into small pieces.
Step 9 of 14
Slice the zucchini into thin rounds.
Step 10 of 14
Combine the tomatoes, onion and zucchini.
Step 11 of 14
Add oil and mix.
Step 12 of 14
Transfer the vegetables to a baking pan (a 20×30 cm pan was used).
Step 13 of 14
Place the fish on top of the vegetable bed.
Step 14 of 14
Season with salt and pepper and place in the oven. Cook at a temperature of 180 degrees for 40–45 minutes.