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Skin and halve the tomatoes; squeeze gently to remove the seeds and excess liquid. Place in a baking dish; brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half MAGGI Less Salt Chicken Stock cube, finely chopped, and black pepper. Bake for 40 minutes at 90 °C.
Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil in a small kitchen brush, 4 garlic cloves thinly sliced, 4 thyme sprigs and season with half MAGGI Less Salt Chicken Stock cube, finely chopped, and black pepper.
Dip the fresh basil leaves in boiling water; remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. With the motor running, add 1 tablespoon olive oil. Season with black pepper.
Bring the 500ml of water to a boil, season with 1 MAGGI Less Salt Chicken Stock cube. Add the chicken stock slowly to the blender of basil to achieve a pouring consistency.
Cut mushrooms into 4 pieces and dip in boiling acidic water (lemon juice+ water); take out and drain thoroughly.
Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 minutes without turning.
Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.
Per Portion of 300g
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