Seabass differs from other types of fish by its special delicate aroma and speed of preparation. And such a variety as Chilean or black sea bass is generally considered a delicacy; exclusive and expensive restaurant dishes are prepared from it, since its snow-white fillet has a very juicy and delicate taste.
Any non-professional cook can cook a real seabass delicacy!
1.2 kg sea bass (1-2 carcasses)
500 ml dry white wine
4 medium onions
1 sprig of thyme and bay leaf
4 tbsp olive oil, pepper, salt.
How to cook sea bass with vegetables.
Rinse fish, clean from scales, gut. Chop the onion into thin circles, put in a baking dish, put thyme, laurel, pepper, season with salt, season with salt and drizzle 2 tbsp. oils. Rub the fish with pepper and salt inside and out, put on the onion. Tomatoes and zucchini, as well as lemons, cut into 1-2 mm thick circles, remove seeds from the lemon, mix, place the cups on the fish, pour the wine over and drizzle with the remaining oil, bake in an oven preheated to 200 degrees for 40 minutes. When serving, the fish is cut in a baking dish: with the help of a spatula, the upper fillet is separated, placed on a plate, then the ridge is removed and the lower fillet is laid on a plate. Vegetables baked with fish are served as a side dish, laying on a plate next to the fish.