Recipe for grilled sea bass with salpiton of vegetables

Ingredients to make grilled sea bass with a salpiton of vegetables:

• 1 sea bass of 700-800 g
• 1 shallot
• 1 clove garlic
• half red pepper
• 1 stalk of celery
• 150ml extra virgin olive oil
• 1 glass of white wine and drops of vinegar
• 2 sprigs of thyme
• coarse salt
• Pepper
• steamed potatoes to accompany (can be omitted)
• 1 Italian green pepper

How to make grilled sea bass with salpiton of vegetables:

1. Buy gutted sea bass; wash the inside and dry with absorbent paper.
2. Season with salt and pepper on both sides and introduce a sprig of thyme.
3. Press the garlic and mix with three tablespoons of oil; Rub the sea bass well on both loins.
4. Roast in the preheated oven at 180 °C for 20 minutes (put them on a rack in the baking dish and with another sprig of thyme on top).
5. Drizzle with the wine halfway through cooking.
6. Meanwhile, chop the shallot, green and red peppers and celery into small cubes.
7. Put these vegetables in a sauce boat covered with oil and a few grains of salt.
8. Add a few drops of vinegar and reserve.
9. When the sea bass is done, remove the skin from the upper loin and put it in the presentation dish.
10. Cover with a bit of the vegetable sauce and serve the rest separately.
11. Also accompany cooking juice and some steamed potatoes.