Italian sea bass in tomato broth

Name: Italian sea bass in tomato broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: French
Ingredients: 700 g Sea bass fillets; 3 tablespoons Olive oil; 3 cloves Sliced garlic cloves; 300 g Cherry tomatoes; 120 ml Dry white wine; 200 ml Fish stock; 1 tablespoon Capers; 2 tablespoons Chopped flat-leaf parsley; 1/4 teaspoon Red chili flakes; 1 piece Lemon; 1/2 teaspoon Fine salt

Sea bass gently poached in a light broth of tomatoes, garlic, white wine, and olive oil. It’s coastal Italian cooking at its most elegant: bright, simple, and vividly fresh.

🔪 Prep: 15 min🔥 Cook: 25 min⏱ Total: 40 min👤 4 servings

310

kcal

32g

Proteins

Carbs

15g

Fats

Steps

1
Heat the olive oil in a large skillet. Cook the garlic and chili for 30 seconds, just long enough to perfume the oil.
2
Add the cherry tomatoes and let them soften for 3 to 4 minutes. Pour in the white wine and reduce briefly.
3
Add the stock and capers, then bring to a gentle simmer.
4
Lay the sea bass fillets in the pan, season lightly, cover, and poach gently for 6 to 8 minutes, until the flesh is just opaque and flakes easily.
5
Finish with parsley and a squeeze of lemon, then serve immediately with plenty of the cooking juices.

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