"I can’t imagine the summer without fish and a plate full of colourful vegetables-fresh, grilled or marinated. On this plate (read: recipe) you can find all three types of summer vegetables. Complement the dish with a light, fruity sweet and sour sauce. Because a good fish doesn’t need herbs, I seasoned it only with salt, a bit of pepper and olive oil."
Ingredients for sea bass:
fresh, cleaned sea basses
salt
freshly ground pepper
1 fennel
basil leaves
cherry tomatoes
1 pepper
lemon zest
Ingredients for sauce:
50 ml orange juice
1 teaspoon mustard
1 teaspoon honey
3-4 spoons olive oil
1 spoon apple vinegar
fresh, cleaned sea basses
salt
freshly ground pepper
1 fennel
basil leaves
cherry tomatoes
1 pepper
lemon zest
Ingredients for sauce:
50 ml orange juice
1 teaspoon mustard
1 teaspoon honey
3-4 spoons olive oil
1 spoon apple vinegar
Method:
- Rinse the sea bass under cold water and dry it with a paper towel. Season with salt and drip over some olive oil.
- Set the oven on grill and grill them for 20 minutes at 220°C.
- Put all the ingredients for the sauce in a narrow, tall container and blend them well with a stick blender. You can store the sauce for up to 2 days in the fridge.
- Serve the sea bass with fresh, marinated or grilled vegetables. I chose the mix of all three:
- Marinated vegetables: Cut the tomatoes into quarters, pepper into smaller chunks. Add some basil leaves, lemon zest, 1 spoon lemon juice, a few spoons olive oil and salt. Stir well together and let it marinate for around 15 minutes.
- Grilled vegetables: Half the tomatoes, slice half of the fennel, add a bit of olive oil and roast it on a grill.
- Fresh vegetables: Finely slice the other half of the fennel and serve it raw.
- Drip the fresh and grilled vegetables with a few spoons of lemon (orange) sauce.
- Garnish the dish with fresh basil and fennel leaves.
