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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
Recipe Sea Bass with Crispy Skin in Basil Sauce | Nestlé Family ME
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