Sea Bass with Mediterranean Vegetables

Ingredients

• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 Shallot
• 1 Garlic clove
• 3 tbsp olive oil
• 1 splash Lemon juice
• 10 g chives (0.5 bunch)
• 720 g sea bass fillet
• Sea salt
• 500 g zucchini (2 zucchinis)
• black pepper

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and dice finely.

2. 2.

   Peel and finely chop the shallot and garlic. Heat 2 tbsp olive oil in a pan and sauté the shallot and garlic over medium heat until translucent. Add the pepper cubes and cook for 2 minutes. Deglaze with lemon juice and simmer for about 2 minutes until the liquid has evaporated. Meanwhile, wash the chives, dry them, and cut into fine ribbons. Season the vegetables with salt and add the chives. Remove from heat.

3. 3.

   Cut the sea bass into 12 medallions of approximately 60 g each. Make a crosscut to create a pocket. Stuff each medallion with the vegetable mixture and place in a baking dish or on a baking tray. Salt and pepper. Roast in a preheated oven at 160 °C (convection: 140 °C; gas: level 1–2) for about 10 minutes.

4. 4.

   Meanwhile wash, peel, and slice the zucchini lengthwise into thin strips or julienne.

5. 5.

   Heat 1 tbsp olive oil in a pan and sauté the zucchini for 2–3 minutes, seasoning with salt.

6. 6.

   Arrange zucchini spaghetti on four pre-warmed plates, top each with three stuffed sea bass medallions, and serve.