Mediterranean Sea Bass Fillet

Ingredients

• 8 sprigs fresh thyme
• 2 red bell peppers
• 800 g ripe tomatoes
• 1 onion
• 2 Garlic cloves
• 300 g zucchini
• 4 tbsp olive oil
• 50 ml Vegetable broth
• Sea salt
• black pepper
• 800 g sea bass fillets (with skin)
• 0.5 lemon (juiced)
• 20 g room‑temperature butter

Instructions

1. 1.

   Wash and dry the thyme, then shake off excess water. Cut the bell pepper in half, remove seeds, wash, and dice. Wash the tomatoes; to peel them, score each tomato crosswise with a kitchen knife, blanch in boiling water for a few seconds, cool, then peel. Quarter the tomatoes and cut into pieces.

2. 2.

   Peel and finely dice the onion and garlic. Wash the zucchini and slice thinly. Heat 2 tbsp olive oil in a pan. Add the vegetable cubes and sauté for 2 minutes over medium heat, then pour in the broth and simmer for another 2 minutes.

3. 3.

   Transfer the vegetables to four oven‑proof pans, add the zucchini slices and thyme, drizzle with the remaining olive oil, and season with salt and pepper.

4. 4.

   Wash and pat dry the sea bass fillets. Place them skin side up on top of the vegetables, brush with butter, drizzle with lemon juice, and sprinkle a little salt. Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for 20–25 minutes until golden brown. Remove and serve directly from the pans.