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🍽️ Sea Bass Fillets with Fine Red Wine-Lemon Sauce

325 kcal · 30 min · 4 servings

Ingredients

• 2 pieces Monkfish fillet (approx. 200 g each)
• 2 tbsp Oil
• Salt
• Pepper (from the mill)
• 2 tbsp Butter
• 1 Shallot
• 150 ml Red wine
• 150 ml Broth (or fish stock, jar)
• 1 Carrot
• 1 Tomato
• 1 small stalk Leek
• Thyme
• Bay leaf
• 1 Clove garlic
• Cinnamon
• Nutmeg
• Sugar
• 0.5 tsp grated Lime zest
• 1 tbsp Lime juice
• 300 g Tomatoes
• 60 g Black olives
• 0.5 bunch Parsley
• 3 tsp White wine vinegar
• 2 tbsp Olive oil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Rinse the monkfish fillets under running water.
2. 2. Pat the fillets completely dry with a kitchen towel.
3. 3. Put salt, pepper, and the oil in a small bowl.
4. 4. Stir the spice mixture well.
5. 5. Place the fillets in the marinade.
6. 6. Let the fillets marinate for about 30 minutes.
7. 7. Finely chop the shallots for the sauce.
8. 8. Peel the carrot.
9. 9. Slice the carrot into thin rounds.
10. 10. Wash the tomato.
11. 11. Cut the tomato into coarse cubes.
12. 12. Heat one tablespoon of butter in a pot.
13. 13. Sauté the chopped shallots until translucent.
14. 14. Pour in the red wine.
15. 15. Let the liquid simmer gently for about 3 minutes.
16. 16. Add the broth, carrot slices, and tomato cubes.
17. 17. Season the sauce with thyme, a bay leaf, pressed garlic, salt, and pepper.
18. 18. Let the sauce reduce over low heat for about 25 minutes.
19. 19. Strain the reduced sauce through a fine sieve into a clean pot.
20. 20. Remove the solids.
21. 21. Season the sauce with a pinch of cinnamon.
22. 22. Add grated nutmeg.
23. 23. Add a little sugar.
24. 24. Grate the zest of a lime.
25. 25. Squeeze the juice of the lime.
26. 26. Stir in the lime zest, lime juice, and one tablespoon of butter into the sauce.
27. 27. Pour boiling water over the tomatoes briefly.
28. 28. Shock them immediately in cold water.
29. 29. Peel the tomatoes.
30. 30. Halve the tomatoes.
31. 31. Remove the core.
32. 32. Cut the tomatoes into strips.
33. 33. Wash the parsley.
34. 34. Pick off the parsley leaves.
35. 35. Remove the stems.
36. 36. Pit the olives.
37. 37. Chop the olives coarsely.
38. 38. Whisk vinegar, oil, salt, and pepper in a bowl.
39. 39. Mix the tomatoes, olives, and parsley into the dressing mixture.
40. 40. Sear the marinated monkfish fillets in a non-stick pan briefly and firmly on both sides.
41. 41. Close the lid of the pan.
42. 42. Reduce the heat.
43. 43. Cook the fillets for about 3 to 4 minutes until done.
44. 44. Place the fillets on the red wine sauce on plates to serve.
45. 45. Garnish the dish with the tomato-olive salad.

Nutrition per serving

• kcal: 325
• Protein: 28 g · Fett/Fat: 20 g · Carbs: 10 g