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:
- Buy gutted sea bass; wash the inside and dry with absorbent paper.
- Season with salt and pepper on both sides and introduce a sprig of thyme.
- Press the garlic and mix with three tablespoons of oil; Rub the sea bass well on both loins.
- 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).
- Drizzle with the wine halfway through cooking.
- Meanwhile, chop the shallot, green and red peppers and celery into small cubes.
- Put these vegetables in a sauce boat covered with oil and a few grains of salt.
- Add a few drops of vinegar and reserve.
- When the sea bass is done, remove the skin from the upper loin and put it in the presentation dish.
- Cover with a bit of the vegetable sauce and serve the rest separately.
- Also accompany cooking juice and some steamed potatoes.
