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🍽️ Pan-seared Sea Bass on Tomato and Zucchini Vegetables

378 kcal · 30 min · 4 servings

Ingredients

• 2 Sea Bream (approx. 500 g each, ready for cooking)
• Juice of one Lemon
• 1 Onion
• 2 Garlic Cloves
• 500 g Tomatoes
• 1 Zucchini
• 4 tbsp Olive Oil
• 250 ml White Wine
• Salt
• Pepper (from the mill)
• 100 g black Olives
• Basil

Instructions

1. 1. Rinse the fish under cold water.
2. 2. Pat the fish dry thoroughly with a kitchen towel.
3. 3. Use a sharp knife to make four diagonal cuts on each side down to the central backbone.
4. 4. Drizzle lemon juice over the fish.
5. 5. Season the fish generously with salt and pepper.
6. 6. Peel the onion and garlic cloves.
7. 7. Chop the onion and garlic very finely.
8. 8. Dip the tomatoes briefly into boiling water (blanch: cook briefly in boiling water).
9. 9. Shock the tomatoes immediately in cold water.
10. 10. Remove the skin from the tomatoes.
11. 11. Halve the tomatoes.
12. 12. Remove the core of the tomatoes.
13. 13. Cut the tomatoes into quarters.
14. 14. Wash the zucchini.
15. 15. Slice the zucchini into rounds.
16. 16. Heat three tablespoons of olive oil in a pan.
17. 17. Sauté the onions and garlic until soft and translucent.
18. 18. Deglaze the pan with white wine.
19. 19. Let the liquid boil briefly.
20. 20. Add the tomatoes and zucchini slices to the onion mixture.
21. 21. Cover the pan.
22. 22. Let everything simmer for five minutes.
23. 23. Season the vegetables with salt and pepper to taste.
24. 24. Place the vegetables in a lightly greased baking dish.
25. 25. Lay the two fish on top of the vegetables.
26. 26. Drizzle the fish with the remaining olive oil.
27. 27. Arrange the olives around the fish.
28. 28. Bake the dish in a preheated oven at 200 degrees Celsius (conventional or fan-assisted) in the middle rack.

Nutrition per serving

• kcal: 378
• Protein: 30 g · Fett/Fat: 22 g · Carbs: 14 g