Fillet of seabass with creamed onions
Instructions
Bake at 180 degrees the onions to be of medium thickness, without peeling them.
Cook for about 1 hour, or until it will be very soft.
While the onions Cook, squamate the sea bass, eviscerateli, wash them and depriving them even of sfilettateli skin.
When the onions are almost cooked, add salt and pepper sea bass fillets, cook them over high heat in 20 g of oil and, separately, in a non-stick pan, sauté over moderate the slices of bacon cut into strips.
Baked onions, peel them, pass through a mixer with a dense cream; season with a pinch of salt, 100 g of olive oil and a generous sprinkling of pepper.
Distribute in plates from serving, over sit browned filets, complete with Bacon and chopped parsley, then serve.
Ingredients and dosing for 4 persons
- 1500 g of branzino (fish from 750 g each)
- 800 g of yellow onions
- 50 g of bacon, sliced
- Parsley
- 120 g of olive oil extra virgin
- Salt
- Black pepper