Sea Bass W Mediterranean Vegetables and Bouillabaisse Sauce Al

Elevate your dinner table with this exquisite Sea Bass with Mediterranean Vegetables and Bouillabaisse Sauce. Perfectly pan-seared sea bass fillets—crispy-skinned and tender—are paired with a vibrant medley of oven-roasted zucchini, bell peppers, red onion, and cherry tomatoes, all infused with the earthy aroma of thyme. The crowning glory is a luxurious bouillabaisse sauce, enriched with saffron, white wine, and a touch of heavy cream, adding a silky finish that enhances every bite. With a prep time of just 20 minutes, this Mediterranean-inspired recipe delivers restaurant-quality flavor that's both elegant and comforting. Garnished with fresh parsley and served with a bright wedge of lemon, this dish is perfect for impressing guests or treating yourself to gourmet dining at home.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces Sea bass fillets (skin-on, deboned)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 tablespoons Olive oil
• 1 medium Zucchini (sliced into rounds)
• 1 large Red bell pepper (diced)
• 1 large Yellow bell pepper (diced)
• 1 medium Red onion (sliced)
• 200 grams Cherry tomatoes (halved)
• 2 cloves Garlic (minced)
• 2 sprigs Fresh thyme
• 500 milliliters Vegetable stock
• 1 pinch Saffron threads
• 2 tablespoons Tomato paste
• 100 milliliters White wine
• 100 milliliters Heavy cream
• 2 tablespoons Flat-leaf parsley (chopped, for garnish)
• 1 large Lemon (cut into wedges for serving)

Directions

Step 1

Preheat your oven to 200°C (390°F).

Step 2

Season the sea bass fillets with half of the salt and pepper, then set aside.

Step 3

In a large bowl, toss the zucchini, red and yellow bell peppers, red onion, and cherry tomatoes with 2 tablespoons of olive oil, the remaining salt and pepper, and the minced garlic.

Step 4

Spread the vegetables out on a baking sheet and scatter the thyme sprigs on top. Roast in the oven for 20 minutes or until tender and lightly caramelized.

Step 5

Meanwhile, prepare the bouillabaisse sauce: In a medium saucepan, heat 1 tablespoon of olive oil. Add the tomato paste and cook it out for 2 minutes.

Step 6

Deglaze the pan with white wine, scraping any bits from the bottom of the pan, and let it simmer for 2-3 minutes.

Step 7

Add the vegetable stock and saffron threads, stirring to combine. Let this simmer for 10 minutes to allow the flavors to develop.

Step 8

Reduce the heat to low and stir in the heavy cream. Cook for an additional 2-3 minutes. Blend the sauce if you prefer a smoother consistency, then keep warm.

Step 9

Heat a large skillet over medium heat and add the remaining tablespoon of olive oil. Place the sea bass fillets skin-side down in the hot oil and cook for 3-4 minutes until the skin is crispy.

Step 10

Flip the fillets and cook for another 2-3 minutes or until the flesh is opaque and flaky.

Step 11

To serve, divide the roasted vegetables among four plates. Place a sea bass fillet on top of the vegetables and spoon the bouillabaisse sauce around the plate.

Step 12

Garnish with chopped parsley and serve with a wedge of lemon on the side. Enjoy!

Nutrition Facts

Serving size	(2217.4g)

Amount per serving	% Daily Value*
Calories	1912.5

Total Fat 115.7g	0%
Saturated Fat 34.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 292mg	0%
Sodium 3919.8mg	0%
Total Carbohydrate 104.1g	0%
Dietary Fiber 25.5g	0%
Total Sugars 48.1g
Protein 99.1g	0%

Vitamin D 800IU	0%
Calcium 332.0mg	0%
Iron 10.2mg	0%
Potassium 4864.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.2%

Protein: 21.4%

Carbs: 22.5%