Sea bass with lemon and vegetables
Instructions
Wash the fish fillets and pat dry with a clean towel.
Peel the onion and wash; Remove toughest leaves and the stalks of fennel, wash it and dry it; check carrots, Peel and wash them; clean the leeks by depriving them of the outer leaves, roots and Green party's harder, then wash thoroughly.
Peel the celery, deprive it of the filaments and wash it carefully.
Cut all vegetables into strips.
wash under running water, deprive of anchovies and salt fish bone and cut into small pieces.
Wash the lemon thoroughly, dry it and cut 4 thin washers.
In a saucepan, then heat two tablespoons of olive oil, add the vegetables, let them wilt, holding on moderate flame for 10 minutes and mixing them from time to time; then flavour with salt and pepper.
Brush with remaining oil a baking dish, put the vegetables and small pieces of dried anchovies and stir.
Lay over the fish fillets and above all a washer of lemon, some chives and chopped thyme, a few Rosemary and a pinch of salt and pepper.
Cover the baking dish with a sheet of metallised paper, place in preheated oven at 180 degrees and cook the fillets for 12 minutes.
Baked, place the sea bass fillets on serving dish and serve immediately with freshly prepared vegetables.
Ingredients and dosing for 4 persons
- 4 sea bass fillets from 120 g each
- 1 onion
- 1 faggot
- 2 carrots
- 2 leeks
- 1 celery
- 2 salted anchovies
- 1 lemon
- 2 sprigs of thyme and chives
- 1 sprig of rosemary
- 3 tablespoons of olive oil
- 1 pinch of salt
- 1 pinch of pepper