Grilled sea bass fillet with capers, lemon, fennel and tomato confit
This lovely grilled sea bass fillet with its sunny notes of Italy is a beautiful combination of fennel and tomato confit and light acidity of capers.
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Ingredients
Portions:
4
200 g
sea bass fillet, pre-cooked
50 g
fennel, thinly sliced
50 g
vine tomato, diced
1 piece
organic yellow lemon, zested
1 tbsp
capers, rinsed
2 tbsp
olive oil casa
fine salt, to taste
1 clove
garlic, minced
0.5 tsp
ground white pepper
1 tsp
fresh thyme leaves
5 g
nasturtium leaves, for garnish
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat your grill to medium-high heat.
- In a small pan over low heat, add 1 tbsp of olive oil casa and sauté the minced garlic until fragrant, about 1 minute. Add the diced vine tomato and cook for 5 minutes until softened.
- Add the thinly sliced fennel to the pan, season with fine salt and ground white pepper, and cook for another 5 minutes until the fennel is tender.
- Place the pre-cooked sea bass fillet on the grill, brushing with 1 tbsp of olive oil casa, and grill for 2 minutes on each side, just to heat through and develop grill marks.
- Plate the sea bass with the fennel and tomato confit. Sprinkle with capers, lemon zest, and fresh thyme leaves. Garnish with nasturtium leaves before serving.