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🍽️ Roasted Sea Bass with Chorizo and Zucchini

380 kcal · 30 min · 4 servings

Roasted Sea Bass with Chorizo and Zucchini Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Slice the chorizo sausage and then chop it into very small cubes.
  2. 2. Peel the shallot and cut it into thin strips.
  3. 3. Put the chorizo cubes and shallot strips into a pot.
  4. 4. Fry the mixture over low to medium heat for 10 to 12 minutes, stirring constantly.
  5. 5. Pour the fried mixture into a sieve and let it drain well.
  6. 6. Wipe the pot clean.
  7. 7. Return the drained sausage, shallots, and veal stock to the pot.
  8. 8. Bring the mixture to a boil and let it simmer over low heat for 15 minutes.
  9. 9. Squeeze the juice from half a lemon.
  10. 10. Wash the zucchini, dry it, and remove the ends.
  11. 11. Slice the zucchini diagonally into thin slices.
  12. 12. Heat a grill pan and brush it with some olive oil.
  13. 13. Grill the zucchini slices in batches, browning each side.
  14. 14. Arrange the grilled zucchini slices in a scale-like pattern on two-thirds of a baking sheet.
  15. 15. Season the zucchini with salt, pepper, and a few splashes of lemon juice.
  16. 16. Make sure there is enough space left on the tray to fit the four fish fillets.
  17. 17. Wash the potatoes, peel them, and remove any eyes.
  18. 18. Cook the potatoes in boiling salted water for 20 to 25 minutes.
  19. 19. Peel the garlic.
  20. 20. Put the garlic together with milk, salt, and pepper in a pot and bring it to a boil.
  21. 21. Grate a pinch of nutmeg directly into the mixture.
  22. 22. Puree the garlic milk with a hand blender.
  23. 23. Set the garlic milk aside.
  24. 24. Wash the fish fillets and pat them dry with a kitchen towel.
  25. 25. Make two shallow cuts on the skin side of the fillets.
  26. 26. Season the fish fillets with salt and pepper.
  27. 27. Heat the remaining olive oil in a pan over high heat.
  28. 28. Place the fish fillets skin-side down into the hot pan.
  29. 29. Add the bay leaves to the pan as well.
  30. 30. Fry the fish fillets for 2 minutes.
  31. 31. Place the fish fillets next to the zucchini on the baking sheet.
  32. 32. Preheat the oven to 200 degrees (convection 180 degrees, gas level 3).
  33. 33. Roast the fish fillets in the preheated oven on the lowest rack for approx. 8 minutes.
  34. 34. Drain the potatoes and let them steam dry for a moment.
  35. 35. Mash the potatoes finely.
  36. 36. Stir the garlic milk into the mashed potatoes until creamy.
  37. 37. Finally season the mashed potatoes with salt and pepper.
  38. 38. Boil the chorizo broth again.
  39. 39. Place the zucchini slices decoratively in the center of four plates.
  40. 40. Place the mashed potatoes on top of the zucchini.
  41. 41. Place one fish fillet on top of each, skin-side up.
  42. 42. Pour the hot chorizo broth over everything.
  43. 43. Garnish the dish with bay leaves and serve.

Nutrition per serving