Sea Bass with Vegetables

Ingredients

• 500 g sea bass (1 whole sea bass) ready to cook
• 2 Tomatoes
• 1 Zucchini
• 1 small fennel bulb
• 2 Garlic cloves
• 1 rosemary sprig
• 2 thyme sprigs
• 2 shallots
• 250 ml white wine
• 40 ml Noilly Prat
• 3 tbsp olive oil
• Sea salt
• ground pepper

Instructions

1. 1.

   Wash and pat the sea bass dry.

2. 2.

   Wash tomatoes, remove stems and dice them.

3. 3.

   Wash zucchini, clean it and halve. Slice one half into thin rounds, cut the other half into julienne strips.

4. 4.

   Wash fennel bulb, quarter it, trim the core and slice into strips.

5. 5.

   Peel garlic cloves and halve them.

6. 6.

   Peel shallots and also cut into strips.

7. 7.

   Place tomatoes, zucchini strips, fennel and garlic in a heat‑proof dish, pour white wine and Noilly Prat over them.

8. 8.

   Season the fish inside and out with salt and pepper and stuff the cavity with herbs. Lay it on top of the vegetables and cover with zucchini rounds. Drizzle olive oil and bake in a preheated oven at 180 °C (350 °F) for about 20‑25 minutes, spooning the liquid over the fish occasionally.

9. 9.

   Season the vegetable sauce with salt and pepper before serving.