Sea Bass with Zucchini and Eggplant
Sea bass with zucchini and eggplant is a recipe featuring fresh ingredients from the soups category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sea bass fillets (about 130 g each)
- 3 baby eggplants
- 3 zucchinis
- 100 g Baby spinach
- 8 tomatoes
- Salt
- Pepper (freshly ground)
- 400 ml dry white wine
- 4 tbsp olive oil
- 4 tbsp pesto
- fresh watercress for garnish
Instructions
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1.
Wash the sea bass fillets and pat them dry with kitchen paper. Wash, trim, and slice the eggplants and zucchinis into rounds. Shake the spinach dry after washing. Rinse the tomatoes and cut them into large cubes. Preheat the oven to 210°C fan.
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2.
Spread the vegetables and tomatoes in a baking dish. Season with salt and pepper and pour over the white wine. Salt and pepper the fish fillets and place them on top of the vegetables. Drizzle olive oil over everything, cover the dish with foil, and bake in the preheated oven for 30–35 minutes.
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3.
Transfer the contents of the baking dish onto plates, drizzle with pesto, garnish with fresh watercress, and serve hot.
