Ingredients
Ingredients
2 Greek Aquaculture sea bass fillets
50ml. extra virgin olive oil
50ml. white wine
4 sprigs thyme
Salt, pepper
For the vegetables
½ radicchio, quartered
½ fennel bulb, quartered
6-8 brussels sprouts, halved
½ red and ½ yellow pepper cut into rings
15 ml. extra virgin olive oil
50 ml. white wine
Salt, pepper
Method
- Sauté the vegetables
Pour olive oil in a pan on high heat and, once hot, place vegetables to brown and wilt slightly. After 3’ turn on the other side and season with salt and pepper. At 6’ pour in wine and once cooked off, turn off heat and leave vegetables in pan to remain warm. Sautéing vegetables should not exceed 10’ in total.
- Sauté the sea bass fillets
Pour olive oil in pan on high heat along with thyme sprigs. Once oil is hot, add fillets, skin side down. After 1’ lower heat to 6/9 and season with salt and pepper. At 4 minutes, carefully turn over with spatula and carefully remove skin, (if you want the skin as a meze, let it crisp in pan and remove immediately before adding wine). Then, season other side with salt and pepper and in 1’ deglaze with wine. Once steam has subsided and wine has reduced, remove from stove, and serve. In total, sautéing of fish lasts about 7′.
To serve:
Serve one fillet on each plate and divide vegetables. You will be impressed by how juicy and firm the fish and vegetables remain without need for sauce, as their freshness and taste are succulent in each bite. Sometimes, simplicity is the most delicious option!
