Description

A beautifully plated dish featuring golden-crisp sea bass atop vibrant red pepper coulis and herb emulsion, served with charred vegetables, cherry tomatoes, and cucumber ribbons. A refined, elegant main course.

Ingredients

Units Scale

2 sea bass fillets, skin on
Salt and pepper, to taste
1 tbsp olive oil
1 red bell pepper, roasted and peeled
1 garlic clove (for coulis)
1 tbsp olive oil (for coulis)
Salt, to taste (for coulis)
1/2 cup fresh parsley
1/4 cup fresh basil
1 garlic clove (for emulsion)
1 tbsp lemon juice
2 tbsp olive oil (for emulsion)
2 tbsp water
Salt and pepper, to taste (for emulsion)
1 zucchini, thinly sliced and rolled
2 baby leeks, grilled
4 cherry tomatoes on the vine, blistered
Microgreens or fresh herbs

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Instructions

Prepare the red pepper coulis: Blend roasted red pepper, garlic, olive oil, and salt until smooth. Set aside.
Make the herb emulsion: Blend parsley, basil, garlic, lemon juice, olive oil, and water until creamy. Season with salt and pepper.
Cook the fish: Pat sea bass dry, season with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear fillets skin-side down for 3–4 minutes until crispy, then flip and cook for 1–2 minutes more.
Prepare vegetables: Grill baby leeks until charred. Blister cherry tomatoes in a hot dry pan. Roll zucchini ribbons into curls.
Plate: Swipe red pepper coulis and herb emulsion onto the plate. Place fish in the center. Arrange grilled leeks, tomatoes, and zucchini curls artfully around. Garnish with microgreens.

Notes

Use fresh herbs for maximum flavor in the emulsion.
Ensure the sea bass skin is very dry for optimal crispiness.
Serve immediately to preserve textures and colors.

Nutrition

Serving Size: 1 plated portion
Calories: 340
Sugar: 4g
Sodium: 180mg
Fat: 24g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 26g
Cholesterol: 70mg