Lasagne with Sea Bass

Ingredients

• 4 small, starchy boiling potatoes
• 6 lasagne sheets
• Salt
• 2 tbsp chopped basil
• 100 g Soft Butter
• 50 g pureed tomatoes (canned)
• pepper (ground)
• 500 g sea bass fillet
• 2 Tomatoes
• 1 Zucchini
• 1 tbsp butter
• 50 g whipping cream

Instructions

1. 1.

   Peel the potatoes, quarter them and parboil in salted water for about 15 minutes. Boil lasagne sheets in plenty of boiling salted water until al dente, drain and set aside.

2. 2.

   Beat the butter until fluffy, then stir in pureed tomatoes and basil. Season with salt and pepper. Wash the sea bass fillets, pat dry, cut into four equal pieces, and season with salt and pepper.

3. 3.

   Wash the tomatoes and zucchini, slice both. Place them together with the potatoes in a steamer basket, lay the fish on top, and season with salt and pepper.

4. 4.

   In an appropriate pot, bring 1–2 finger‑wide layers of water to a boil, place the steamer basket (the food should not touch the water) and steam covered for 8 minutes. Warm the lasagne sheets in the steamer basket 1 minute before the end of cooking time.

5. 5.

   Mash the potatoes with butter and cream into a coarse purée, season with salt and pepper. Layer zucchini, tomato slices, lasagne sheets, fish and potato purée alternately to form two towers, drizzling tomato‑butter sauce between layers.