Sea bass a la grecque
Sea bass a la grecque
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Διατροφική αξία ανά μερίδα
Sea bass a la grecque
Υλικά
- 1 whole sea bass (approx. 1 kg)
- 120 g onion, diced
- 5 g garlic
- 120 g zucchini
- 120 g red bell pepper
- 120 g green bell pepper
- 120 g orange bell pepper
- 120 g potato
- 120 g eggplant
- 15 g fresh dill, finely chopped
- 15 g fresh parsley, finely chopped
- 10 g fresh basil leaves
- 300 g cherry tomatoes, peeled
- 20 g capers (desalted)
- 50 ml white wine
- 80 ml olive oil
- Salt & freshly ground black pepper
For the fish stock
- Fish head & bones
- 1 small onion
- 1 leek (white part only)
Εκτέλεση
Fillet the sea bass into portions, or ask your fishmonger to do it for you. Keep the head and bones to prepare a stock that will be used to cook the vegetables.
Using tweezers, carefully remove any remaining bones from the fillets.
Place the fish head and bones in a pot with cold water. Add the onion and leek, skim any foam from the surface, then reduce the heat and let it simmer gently for about 15 minutes.
Cut all the vegetables into evenly sized cubes. Peel the cherry tomatoes by blanching them in boiling water for 1 minute.
In a separate pot, heat the olive oil and add the onion and garlic. Once softened and slightly translucent, add the vegetables in stages: first the potatoes, then the zucchini and eggplant. Stir well, then add all the peppers and continue sautéing until the vegetables soften and their aromas develop.
Add the capers, cherry tomatoes, parsley, salt, and pepper, and mix well.
Deglaze with the white wine. Once the alcohol has evaporated, add two ladles of the prepared fish stock.
As soon as the mixture comes to a boil, add the basil leaves and let it simmer for about 5–6 minutes.
Place the fish fillets on top of the vegetables, drizzle with a little olive oil, season with salt and freshly ground black pepper, reduce the heat, and let them cook gently for about 10–12 minutes.
Be careful not to overcook the fish, so it remains tender and juicy.
