choose your personal experience

Recipes

Sea Bass with Crispy Skin in Basil Sauce Recipe

Sea Bass with Crispy Skin in Basil Sauce

Seafood


Total Time : Serves 8
Medium

HOW TO PREPARE Sea Bass with Crispy Skin in Basil Sauce Recipe

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.

Nutritional Information For Sea Bass with Crispy Skin in Basil Sauce Recipe

Per Portion of 300g

Energy : 250.00 Kcal
Protein : 32.00 g
Carbohydrate : 9.60 g
Fats : 10.00 g

Your Grocery List

  • 4 tomatoes, ripe
  • 3 tablespoons olive oil
  • 8 cloves garlic
  • 8 sprigs fresh thyme
  • 1 bay leaf
  • 2 cubes MAGGI® Chicken Less Salt Stock Bouillon Cube
  • Pinch of ground black pepper
  • 1200 g sea bass fillets
  • 300 g fresh basil
  • 500 ml water
  • 200 g mushrooms, fresh
  • 40 g lemon juice, or juice of one lemon
  • 20 g fresh basil, shredded for garnishing

LOOKING FOR MORE?

Cook the celery root in boiling water. Process to a puree. Transfer to a sauce pan and stir over medium heat to dry the puree. Add the butter, cream and white pepper and set aside.Thinly slice the celery ribs on a slight diagonal. Dip briefly in boiling water and refresh immediately.Fillet the fish...
Place the salmon fillets on a platter and sprinkle with all marinade ingredients. Leave to marinate for 48 hours.Bake the 6 potatoes in oven. Cut in half lengthwise and scoop out the flesh, leaving the skins intact.Mash the scooped-out potato with the butter and cream; season with the MAGGI cube and...
Heat oil in a saucepan and fry onions for 2 minutes or until it becomes tender. Add calamari and thyme. Stir for 2 minutes then add tomato, thyme and tomato paste. Stir for another 1 minute. Add MAGGI 11 Vegetables Soup and water. Let it simmer on low heat for 10 minutes uncovered then serve.
Combine fish, lemon juice, salt, and cumin powder and adeny chili mixture. Marinate for 10 minutes. Heat oil in a large non-stick deep frying pan, add and fry fish from both sides for 6 minutes or until fish is cooked. Remove the fish and set aside. At the same oil, add potatoes. Stir and cook for 5...
  1. Menu

    Click on the menu icon to open and browse the site menu. You can click on it from any page.

  2. View

    You can change how you view the site by clicking on the List icon as shown. You are now in the Grid view.