Sea Bass Stuffed with Vegetables, Mussels, and Saffron Butter
Main Dishes • Mediterranean
Description
Sea Bass stuffed with vegetables, mussels, and saffron butter
Ingredients
- Sea Bass 15 oz
- Courgette 0 oz
- Asparagus 0 oz
- Sun-Dried Tomatoes 0 oz
- Olive Oil 0 fl oz
- Butter 0 oz
- Mussels 5 pieces
- Saffron 0 oz
- Rosemary 1 piece
- Ocean salt to taste
- Apple Wine 0 fl oz
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Prepare the sea bass by removing the head and filleting it, leaving both fillets attached at the tail. Cut the zucchini, asparagus, and sun-dried tomatoes into strips, marinate them in olive oil, add rosemary, and stuff them into the sea bass. Season with salt and pepper. Wrap the sea bass in parchment paper, then in foil, and bake for 15-20 minutes at 355°F.
Step 2
Meanwhile, prepare the sauce: pour white wine into a saucepan, reduce it for 3-4 minutes, remove from heat, and add butter and saffron. Season with salt and pepper.
Step 3
Sauté the mussels in olive oil, seasoning with salt and pepper.
Step 4
On a plate, place the sea bass, arrange the mussels beside it, and drizzle the sauce around, garnishing with rosemary.
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