Sea Bass Fillet
Category: Main course
Preparation:
- Preheat the oven with the hot air function at 180° C.
- Wash, peel and cut the potatoes into 3 mm thick slices. Grease a temperature-resistant oven dish with oil. Arrange the potato slices in the dish, season with salt and pepper and drizzle with olive oil.
- Put the oven dish on a wire rack in the oven and cook the fillets for about 10 minutes.
- Peel and dice the tomatoes. Wash the basil leaves and pat dry.
- Pour the fish stock over the potatoes. Spread the diced tomatoes, basil leaves, olives and parsley over the potatoes. Put the dish back in the oven and cook for an additional 10 minutes with the hot air function at 160° C.
- Then place the fish fillets on the potatoes, season with salt and pepper, brush with olive oil and sprinkle the pine nuts over it. Cook everything for another 10 minutes in the oven with the hot air function at 160° C. Then take out and serve immediately.
Ingredients (for 10 servings):
4 medium-sized tomatoes
5 tbsp. virgin olive oil
Salt
Pepper
4 firm tomatoes
1 small bunch of basil leaves
3 tbsp. taggiasca olives
2 tbsp. finely chopped parsley
4-6 sea bass fillets
2 tbsp. pine nuts
Appliance: Oven
Temperature: 180 °C
Function: Hot air
Nutritional information:
Carbohydrates 12 g
Protein 44 g
Fat 297 g
Calories / bread units:
Recipe 2986 kcal
Portion 299 kcal
Portion 0.1 BU
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