Grilled sea bass fillet with peas, carrots, green beans and potatoes
In this small garden, all our vegetables are fresh and nicely cube-cut. Their flavours and nutrients are preserved by careful cooking. The nicely grilled sea bass filet is cooked at the just-right level.
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Ingredients
Portions:
4
200 g
sea bass fillet
50 g
peas
30 g
yellow carrot, cubed
30 g
orange carrot, cubed
50 g
fine green beans, cut into 2 cm pieces
90 g
groats potatoes, cubed
For seasoning:
1 tbsp
olive oil
fine salt
ground white pepper
1 tsp
thyme
For garnish:
1 tsp
lemon juice
1 tsp
sunflower seeds
5 g
Parmigiano Reggiano, grated
fresh mint leaves
flat-leaf parsley
fresh basil leaves
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Preheat the grill to medium-high heat.
- Season the sea bass fillet with fine salt, ground white pepper, and a sprinkle of thyme. Drizzle with 0.5 tbsp of olive oil.
- Grill the sea bass fillet for 4-5 minutes on each side until cooked through and golden.
- In a pot of boiling water, add the cubed yellow carrot, orange carrot, peas, green beans, and potatoes. Cook for 8-10 minutes until tender. Drain and set aside.
- In a large skillet, heat the remaining 0.5 tbsp of olive oil over medium heat. Add the cooked vegetables and sauté for 2-3 minutes. Season with a pinch of fine salt and ground white pepper.
- Plate the grilled sea bass fillet with the sautéed vegetables. Garnish with a drizzle of lemon juice, a sprinkle of sunflower seeds, grated Parmigiano Reggiano, and fresh herbs such as mint, parsley, and basil leaves.