RECIPE: Exclusive thyme-stuffed sea bass with red pepperonata and pine nuts

A healthy and tasty lunch or dinner with fish meat. Only a few people include these raw materials in their menus, despite the fact that sea fish contain almost irreplaceable omega 3 fatty acids and many other important substances for the body. Therefore, try this interesting recipe and whether you want to impress your family with it or prepare a sea wolf just for yourself, you will definitely not regret it.

Sea wolf, or European porpoise, has a decently aromatic taste, its meat is tender and contains only a minimum of bones. It is very readily available, so you don't have to worry about not getting it. But how to prepare such a fish?

Preparation of sea bass:

Ingredients:

Sea bass size 400-600 g cleaned

250 g of fresh green asparagus

50 ml of olive oil

20 g of lemon

3 g of thyme

1 g of salt

0.5 g of pepper

Procedure:

1. Cleaned fish should be cut into fillets with a sharp knife, a thoroughly washed lemon slice and fragrant thyme should be placed in its belly.
2. Then quickly fry the sea bass on both sides in a pan and then place it on baking paper with a little oil.
3. Place the baking tray in the oven heated to 200°C and bake for approx. another 15 minutes.
4. In the meantime, clean the asparagus and fry it in olive oil.
5. Season the asparagus with salt and pepper.

Preparation of pepperonata:

Ingredients:

200 g of fleshy red pepper

60 g of pine nuts

60 ml of olive oil

20 ml of white wine vinegar

2 g of salt

​​​​​​​0.5 g of pepper

Procedure:

1. Clean the peppers, rub them with olive oil and put them on a baking sheet with baking paper in the oven at 180°C. Bake until the skin is brown.
2. Then put the baked peppers in a bowl and cover them with food foil so that they steam and peel easily.
3. Peel the peppers from the skin, clean them from the seeds and put them in a blender together with the other ingredients.
4. Blend the pepperonata into a smooth cream.

You can simply pour pepperonata over the sea bass or prepare baguettes with herb butter and serve the pepper sauce separately. Finally, sprinkle everything with pine nuts and enjoy the pleasant aromatic taste with accompanying crunch of nuts and perfectly baked fish skin.

If you decide to make this recipe, be sure to let us know how the sea fish turned out and how it tasted. For example, you can tag us on Instagram or write to us in messages.