Mediterranean
Prep: 20 minutes | Cook: 35 minutes
4
Difficulty:
Average
Ingredients
- 4 pieces (180g each) sea bass fillets
- 4 medium, diced tomatoes
- 6 medium, cut into wedges potatoes
- 2 fresh red chilies, finely chopped chili
- 4 tablespoons olive oil
- 4 cloves, minced garlic
- 1 unit lemon
- 1/4 cup, chopped parsley
- to taste salt
- to taste black pepper
Método de Preparação
- Preheat oven to 200°C
- Season potato wedges with oil, salt, pepper and roast for 25 minutes
- Season fish with salt, pepper, and chili
- In a pan, sauté garlic and add tomatoes
- Pan-sear fish skin side down for 4 minutes
- Flip and cook for 2 more minutes
- Serve with roasted potatoes and tomato sauce
- Cut potatoes in Thermomix 5 sec/speed 4
- Steam potatoes Varoma/20 min/speed 1
- Chop garlic and chili 5 sec/speed 7
- Cook tomato sauce 10 min/100°C/speed 1
- Steam fish in Varoma 12 min/Varoma/speed 2
- Combine and serve
Tips
- Score the fish skin for better cooking
- Pat dry the fish before cooking for crispy skin
- Don't move the fish while searing
- Use firm, ripe tomatoes for better sauce
- Adjust chili amount according to taste preference
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Evaluation
Current assessment: 0.0 (0 votes)
Ingredients researched
- robalo
- tomates
- batata
- chili
Nutritional table
| Calories | 420 |
| Protein | 32g |
| Carbohydrates | 38g |
| Fat | 18g |
| Fiber | 4g |
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