Sea bass with zucchini and sea beans
- 15 oz. 425 g sea bass, skin-on fillets
- 1 1 bunch fresh rosemary, stemmed and chopped
- 2 tbsp 2 tbsp olive oil
- salt and ground black pepper
- 2 2 zucchini
- 7 oz. 200 g sea beansea beans
- ½ ½ lime, the juicelimes, the juice
- 1 1 bunch fresh basil
- Preheat the oven to 350°F (180°C).
- Make incisions in the sea bass fillets and fill them with rosemary. Brush the fillets with olive oil. Season with salt and pepper and place the fish in a baking dish. Bake for 15 minutes.
- Meanwhile, slice the zucchini lengthwise with a julienne peeler (see tip). Heat a splash of olive oil in a large skillet over medium heat. Add the zucchini and cook for about 2 minutes; the zucchini should remain firm.
- Add the sea beans and lime juice, and season with pepper. Simmer the mixture for 2 minutes more.
- Finely chop the basil. Remove the vegetables from the heat and add the basil.
- Arrange the vegetables on plates and place the fish on top.
Just slice the zucchini until you get to the core where the seeds are. You can use the core for another dish (salad, for instance, or in a soup).
Sea beans or samphire
Samphire is a bright green sea vegetable with a salty taste. Samphire is often compared to baby asparagus, and its high salt content means that seasoning needn’t be added during the cooking process. Quite often, it is simply boiled or steamed with a little olive oil or butter to create a delicious accompaniment to a main meal. It has a strongly oceanic flavor and, therefore, goes wonderfully with seafood. If samphire is not available, you can use any kind of seaweed, which also has a salty taste.