This Sea bass fillets is simple recipe to prepare. The sea bass, like all sea fish, has a very delicate flesh and its unmistakable taste, thanks to the sweetish aftertaste.
You can serve the fish, accompanying it with good white floral wine and with fresh toasted bread. Ideal for a dinner with friends or as a main course, fish is always appreciated by many and you can add to this recipe, for example, potatoes or other vegetables of your choice.
Instructions
- Take some kitchen scissors and cut the belly of the sea bass, starting at the orifice (1). With your hands and extract the innards (2) and also the gills (3).
- Wash the fish inside the belly (4), and in the gills (5), to remove the last remnants of blood and viscera, then leave the fish on a dish (6).
- On a cutting board continue cutting from the belly, until the head is removed (7). Divide the sea bass into two parts (8) and remove the fish's spine (9). Now with the tweezers remove the remaining bones, helping with the fingertips to identify them.
- Wash the cherry tomatoes (10), and divide them into two parts (11). Leave aside on a plate (12).
- Pour five tablespoons of extra virgin olive oil in a large pan (13), warm it and add the chopped leek (14). Once brown, add the cherry tomatoes (15).
- Add some salt (16), and the pitted black olives (17). Mix well (18), and let cook on a moderate flame for about fifteen minutes.
- Season the sea bass fillets (19) with salt, then add to the pan (20). Then add the capers on top (21). Cook for ten minutes, covering the pan with a lid. Then serve hot on the table.
Recipe Notes
