Sea bass Ligurian style

Name: Sea bass Ligurian style
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Sea bass (sea bass) (2 pieces) 2.4 lbs; Extra virgin olive oil 2 ½ tbsp; Garlic 1 clove; Taggiasca olives pitted 1.75 oz; Pine nuts 3 tbsp; Thyme 2 sprigs; Fine salt to taste; Black pepper to taste

it es fr de br

241

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 241
Carbohydrates g 2.1
of which sugars g 2.1
Protein g 26.5
Fats g 14.1
of which saturated fat g 2.28
Fiber g 1
Cholesterol mg 72
Sodium mg 405

Difficulty: Average
Prep time: 20 min
Cook time: 5 min
Serving: 4 persone
Cost: Average

PRESENTATION

Ligurian sea bass is a traditional main course, easy and genuine, made with a symbolic ingredient of Liguria, the famous Taggiasca olives. These small yet flavorful olives are enough to add character to the dishes. The crunchy note of toasted pine nuts and the aromatic touch of fresh thyme leaves complete this simple but delicious dish. Come and discover how easy and quick it is to prepare our Ligurian-style sea bass, an excellent variant of the classic baked sea bass, and explore other delightful fish main courses:

John Dory in a Pan
Herb-Crusted Sea Bass (bass) in Salt Crust
Citrus Sea Bass with New Potatoes with Rosemary and Parsley Zucchini
Sea Bass (bass) with Bacon, Sweet and Sour Onions and Oranges
Sea Bass en Papillote
Sea Bass Fillet with Caramelized Fennel and Orange Sauce

INGREDIENTS: Sea bass (sea bass) 2.4 lbs (1100 g) - (2 pieces); Extra virgin olive oil 2 ½ tbsp (30 g); Garlic 1 clove; Taggiasca olives 1.75 oz (50 g) - pitted; Pine nuts 3 tbsp (20 g); Thyme 2 sprigs -; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Sea bass Ligurian style

To prepare the Ligurian-style sea bass fillets, start by cleaning the fresh sea bass. Place the whole fish under running water and scale it using a fish scaler 1 or alternatively use the blade of a knife. You need to rub the scaler from the tail along the entire sea bass until it is completely scaled. Now place the fish on the cutting board and cut the belly open with scissors 2. Remove the insides 3.

Then rinse the fish under running water to remove any residues 4. Now fillet the fish: remove the head 5 and then, keeping the knife parallel to the work surface, make a deep cut along the backbone of the sea bass, close to the bones, making it easier to separate the fillet 6.

With a small knife, remove the reddish veins located in the central part of each fillet 7. Now gently remove the noticeable bones from the fish's belly with a knife, being careful not to break the flesh. Proceed by removing the remaining bones with tweezers 8. Now place a pan on the heat with oil and a clove of garlic 9,

let it infuse well, and place the sea bass fillets in the pan, skin side down 10. Cook for 2 minutes over medium heat, being careful to turn them with a spatula halfway through cooking. Do this very gently so as not to break the sea bass. At this point, add the olives 11, and use kitchen tongs to remove the garlic 12.

Salt, pepper, and season the sea bass fillets with fresh thyme leaves 13. Turn off the heat and, in another pan, toast the pine nuts for 2-3 minutes over medium heat 14. Serve the Ligurian-style sea bass fillet with olives and garnish with the toasted pine nuts 15!