Baked sea bass with courgette
Butterflied sea bass baked over courgette, peppers, onion and cherry tomatoes with olive oil and white wine.
The vegetables are baked first so they begin to soften before the sea bass is added. The fish timing is for butterflied sea bass weighing about 600 g each.
Ingredient allergens
Allergen listDepends on the product
-
Eggs
White wine
-
Milk and milk products
White wine
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Sulphur dioxide and sulphites
White wine
Ingredients without verified allergen data 8
Ingredients without verified allergen data: Cleaned, butterflied sea bass, Zucchini, Red bell pepper, Green pepper, Onion, Cherry tomatoes, Extra-virgin olive oil, Salt.
Method
- 01
Bake the vegetables
Heat the oven to 180 °C with top and bottom heat and no fan. Arrange the courgette, peppers, onion and cherry tomatoes in an oven dish. Add the salt and 30 ml of olive oil. Bake for 10 minutes.
Temperature: 180 °C / 356 °FReady to continue when: By the end, the vegetables will have begun to soften.
10 min - 02
Add and bake the sea bass
Remove the dish from the oven and place the butterflied sea bass over the vegetables, skin-side down. Drizzle with the remaining 30 ml of olive oil. Pour the white wine into the dish without pouring it over the fish. Bake for a further 15 minutes at 180 °C.
Temperature: 180 °C / 356 °FReady to continue when: The sea bass is ready when its flesh separates easily from the bones.
15 min - 03
Serve
Divide the sea bass and vegetables among 4 plates and serve hot.
Ready to continue when: Each plate should include freshly baked sea bass and vegetables.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.