Italian-Style Boiled Sea Bass

Ingredients

• 2 sea bass fillets (about 450 g each)
• 1 stalk Celery
• 1 Carrot
• 1 onion
• 2 cloves garlic
• 2 sprigs Rosemary
• 250 ml dry white wine
• 4 tbsp white wine vinegar
• Salt
• Pepper (freshly ground)
• 50 g hazelnuts
• 50 g capers
• 0.5 bunch Parsley
• 150 g butter
• 2 tbsp breadcrumbs
• 2 tsp lemon juice
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel the carrot, onion, and garlic; cut into large pieces. Wash, trim, and roughly chop the celery. Rinse the rosemary. Bring 750 ml water with wine, vinegar, vegetables, onion, garlic, and rosemary to a boil. Season with salt and pepper.

2. 2.

   Rinse the fish cold and pat dry. Place in the broth and cook over low heat with half-covered lid for about 20 minutes until tender. The broth should only bubble gently.

3. 3.

   For the sauce, finely chop the hazelnuts. Drain and roughly chop the capers. Wash, shake dry, and finely chop the parsley. Melt butter in a pan until lightly browned, then add hazelnuts and breadcrumbs. Stir and cook for 1-2 minutes. Mix in capers and parsley; season sauce with lemon juice, salt, and pepper. Carefully lift the sea bass from the broth, drain, and fillet. Plate on warmed dishes, drizzle with vegetables and sauce, and serve with remaining sauce. Pair with roasted or boiled potatoes.