Two Sea Bass fillets slashed and stuffed with herbs, served with Roman Zucchini Trifolati, Datterini Tomatoes and Salsa Verde.
- Serves 2: Sea Bass, 2 fillets, approx 250g each.
- Allergens: Fish, Mustard
AT HOME PREPARATION:
PREHEAT THE GRIDDLE. IT MUST BE HOT AND CLEAN.
SEASON THE FISH WITH SALT AND BLACK PEPPER, AND LIGHTLY RUB WITH OLIVE OIL.
PLACE THE FISH ON THE GRILL SKIN-SIDE DOWN AND DO NOT TURN OVER UNTIL IT COMES AWAY. THEN REDUCE THE HEAT AND CONTINUE GRILLING UNTIL FISH IS COOKED, APPROXIMATELY 5 MINUTES. TEST FOR DONENESS BY INSERTING THE SHARP POINT OF A KNIFE INTO THE THICKEST PART OF THE FISH.
MIX THE JUICE OF A LEMON WITH SOME MORE OLIVE OIL AND POUR OVER THE GRILLED FISH.
GENTLY WARM ZUCCHINI TRIFOLATI IN A SAUCEPAN OVER MEDIUM HEAT WHILE THE FISH IS COOKING.
SERVE DATTERINI TOMATOES AT ROOM TEMPERATURE. DRESS DISHES WITH SALSA VERDE.
