Fillets of sea bass all’isolana

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Difficulty

Medium

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Doses for

4 people

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Preparation

55 minutes

Ingredients

  • 4 fillets of sea bass Meno Trenta
  • 3 or 4 medium-sized potatoes
  • 100 g of cherry tomatoes
  • 1 tablespoon of coriander seeds
  • Rosemary and sage
  • Extra virgin olive oil
  • Salt and pepper

Preparation

Thaw the sea bass fillets, pat them dry with kitchen paper, and preheat the oven to 200° C.

Peel the potatoes, wash them very well and slice them very finely with the help of a mandoline.

Soak the potatoes for 10 minutes in cold water so that they lose some of their starch, then drain and pat them dry with kitchen paper. Place them in a large dish and season with oil, salt and pepper.

Wash and dry the cherry tomatoes and herbs, and pound the coriander seeds

Line a baking sheet with kitchen paper, form 4 piles with the potato rounds to which you will add half of the coriander seeds and herbs.

Bake and cook for about 15 to 20 minutes. Take the baking dish out of the oven, lay a fillet of sea bass on top of each potato pile with the skin side down, spread the sliced cherry tomatoes on top, season with a drizzle of oil, salt and pepper, and scatter the rest of the cilantro seeds and herbs over it.

Bake for another 15 minutes or so. Serve piping hot as soon as they are taken out of the oven.

On the table

filetti-di-branzino-allisolana_finito

In this recipe

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