Usuba
Sea Bass with Vegetable Stuffing, Mussels and Saffron Butter
Delicate sea bass fillet with vegetable stuffing, baked in foil. Served with sautéed mussels and aromatic saffron butter made with white wine. An elegant dish for a festive table.
- Total
- 40 min
- Standard serving
- 685.7 g
Ingredients
Total 12
Instructions
- 1
Step 1
Fillet the sea bass: cut off the head, butterfly fillet leaving both fillets connected to the tail.
Cut zucchini, asparagus, and sun-dried tomatoes into thin strips. Marinate the vegetables in olive oil with rosemary.
Place the marinated vegetables inside the sea bass, salt and pepper to taste.
Wrap the fish in parchment, then in foil. Bake at 180 °C for 15–20 minutes.
- 2
Step 2
Pour white wine into a sauté pan and simmer for 3–4 minutes.
Remove from heat, add butter and saffron. Season the sauce with salt and pepper to taste.
- 3
Step 3
Fry the mussels in olive oil, salt and pepper.
- 4
Step 4
Place the sea bass on a plate, arrange the mussels alongside it. Drizzle saffron oil around the fish and garnish with rosemary.
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