Gratinated Sea Bass with Tomatoes, Potatoes, and Zucchini
- Lactose Free
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 45 min
- Serving: 4 persone
- Cost: Average
PRESENTATION
The gratinated sea bass with tomatoes, potatoes, and zucchini is a second course that is light yet full of flavor, perfect for those who love simple yet refined dishes. In this preparation, the sea bass is cooked in court bouillon before baking: this short and fragrant cooking method enhances the tenderness of the fish and preserves its flavor without making it heavy. The base of potatoes absorbs all the aromas of the dish, the aromatic breadcrumbs create a delicious golden crust on top, while the vegetables add color and freshness. It's one of those dishes that you can serve on many different occasions, from a family dinner to a more formal lunch.
If you are looking for more sea bass recipes, take a look at:
- Baked Sea Bass
- Gratinated Sea Bass Fillets
- Steamed Sea Bass with Seasonal Vegetables
- Citrus Sea Bass with New Potatoes with Rosemary and Parsley Zucchini
- Herb Sea Bass in Salt Crust
INGREDIENTS
- Seabass fillets 4 - to clean
- Potatoes 1.1 lbs (500 g)
- Cherry tomatoes 1 ¼ cup (200 g)
- Zucchini 2 ½ cups (300 g)
- Extra virgin olive oil 1 spoonful
- For the Court Bouillon
- White onions 1
- Carrots 1.8 oz (50 g)
- Parsley 1 bunch
- Thyme 1 sprig
- Coarse salt to taste
- Pink peppercorn to taste
- Lemons 1
- For the Breadcrumb Topping
- Breadcrumbs 0.3 cup (30 g)
- Parsley to taste - chopped
- Fine salt to taste
- Black pepper to taste
- Lemon peel to taste
How to prepare Gratinated Sea Bass with Tomatoes, Potatoes, and Zucchini
To prepare the gratinated sea bass with tomatoes, potatoes, and zucchini, first, boil the potatoes 1 for about 40 minutes. Meanwhile, for the zucchinis, separate the outer part from the core, cutting the first into strips 2 and the second into cubes 3.
Cut the carrots into cubes 4, the onion into wedges 5. Now prepare the court bouillon, the aromatic broth. In a pot, pour the water and add the zucchini core and carrots 6.
Add the onion 7, lemon juice, the squeezed lemon 8, and thyme 9.
Continue with parsley 10, coarse salt 11, and pink pepper 12. Bring to a boil and cook for about 30 minutes.
Meanwhile, remove the skin from the sea bass fillets 13 and cut each fillet into 3 lozenges 14. Once the time has elapsed, remove the vegetables from the broth 15.
Cook the sea bass in the broth for about 2 minutes 16. Drain and let rest on absorbent paper 17. Remove the skin from the potatoes, cut them into slices 18 and set aside.
For the breadcrumbs, place the breadcrumbs in a bowl and add chopped parsley 19, salt, pepper 20, lemon zest 21, and mix.
In a 12x8 inch baking dish, drizzle some oil 22 and lay the potatoes on the bottom. Place the sea bass on the bed of potatoes 23 and cover it with halved cherry tomatoes 24.
Continue with the zucchini strips 25 and cover everything with the breadcrumbs 26. Finish with a drizzle of oil 27.
Once the layering is complete 28, bake in a static oven at 350°F for about 15 minutes 29. Your gratinated sea bass with tomatoes, potatoes, and zucchini is ready to be served hot 30.