Sea Bass W Mediterranean Vegetables and Bouillabaisse Sauce Al
Elevate your dinner table with this exquisite Sea Bass with Mediterranean Vegetables and Bouillabaisse Sauce. Perfectly pan-seared sea bass fillets—crispy-skinned and tender—are paired with a vibrant medley of oven-roasted zucchini, bell peppers, red onion, and cherry tomatoes, all infused with the earthy aroma of thyme. The crowning glory is a luxurious bouillabaisse sauce, enriched with saffron, white wine, and a touch of heavy cream, adding a silky finish that enhances every bite. With a prep time of just 20 minutes, this Mediterranean-inspired recipe delivers restaurant-quality flavor that's both elegant and comforting. Garnished with fresh parsley and served with a bright wedge of lemon, this dish is perfect for impressing guests or treating yourself to gourmet dining at home.
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Recipe Information
Ingredients
- 4 pieces Sea bass fillets (skin-on, deboned)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 tablespoons Olive oil
- 1 medium Zucchini (sliced into rounds)
- 1 large Red bell pepper (diced)
- 1 large Yellow bell pepper (diced)
- 1 medium Red onion (sliced)
- 200 grams Cherry tomatoes (halved)
- 2 cloves Garlic (minced)
- 2 sprigs Fresh thyme
- 500 milliliters Vegetable stock
- 1 pinch Saffron threads
- 2 tablespoons Tomato paste
- 100 milliliters White wine
- 100 milliliters Heavy cream
- 2 tablespoons Flat-leaf parsley (chopped, for garnish)
- 1 large Lemon (cut into wedges for serving)
Instructions
Preheat your oven to 200°C (390°F).
Season the sea bass fillets with half of the salt and pepper, then set aside.
In a large bowl, toss the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes with 2 tablespoons of olive oil, the remaining salt and pepper, and the minced garlic.
Spread the vegetables out on a baking sheet and scatter the thyme sprigs on top. Roast in the oven for 20 minutes or until tender and lightly caramelized.
Meanwhile, prepare the bouillabaisse sauce: In a medium saucepan, heat 1 tablespoon of olive oil. Add the tomato paste and cook it out for 2 minutes.
Deglaze the pan with white wine, scraping any bits from the bottom of the pan, and let it simmer for 2-3 minutes.
Add the vegetable stock and saffron threads, stirring to combine. Let this simmer for 10 minutes to allow the flavors to develop.
Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes. Blend the sauce if you prefer a smoother consistency, then keep warm.
Heat a large skillet over medium heat and add the remaining tablespoon of olive oil. Place the sea bass fillets skin-side down in the hot oil and cook for 3-4 minutes until the skin is crispy.
Flip the fillets and cook for another 2-3 minutes or until the flesh is opaque and flaky.
To serve, divide the roasted vegetables among four plates. Place a sea bass fillet on top of the vegetables and spoon the bouillabaisse sauce around the plate.
Garnish with chopped parsley and serve with a wedge of lemon on the side. Enjoy!
Nutrition Facts
Calories |
1912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 292 mg | 97% | |
| Sodium | 3920 mg | 170% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 48.1 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 332 mg | 26% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 4864 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
