Sea Bass On A Mixo Restaurant'S Paper

Sea Bass On A Mixo Restaurant'S Paper




1 min


16 min


for 4 people


1 hour


16 minutes


  • 4 pieces of sea ​​bass (400-600 grams)
  • 400 grams pumpkin
  • 200 gram cherry tomatoes
  • 200 grams shallot onion
  • 200 grams seedless black olive
  • 20 gram fresh thyme
  • 4 grams black pepper
  • 12 grams sea ​​salt
  • 40 grams of butter
  • 1 egg white

Key point

You can easily peel the shells after you have kept the shallots bulbs in tepid water for a short time. Use Cherry tomatoes as a whole. Note that the bones of the fillet fish slices are completely removed.

How is it prepared?

  1. Just remove the bones of the filet sea bass fish that are left on the skin.

  2. After slicing the pumpkins thinly, cook them on the grill for a short time.

  3. Cool the baking sheet of the oven to the pan. Place a thinly sliced ​​zucchini on the grill for a short time.

  4. Place the slices of fleshy sea bass on the pumpkins. Add cherry tomatoes, picked shallots and black olives without seeds.

  5. Place the pieces of butter you have cut into small cubes on the fish you have sprinkled with fresh thyme, sea salt and black pepper.

  6. Cover the oven cooking paper with the oven flakes and then cover the other cooking paper.

  7. Spread the egg whites again on the edges and fold the inside bites in a preheated 180 ° flask for about 16 minutes before serving hot.

Service Offer

You can serve fish that you can serve in oiled paper after serving them to the serving plates with the vegetables.


No Comments

Leave a Reply