4 x 8oz. sea bass (branzino) filets (227g)
5 tablespoons extra virgin olive oil (60ml)
1 red pepper, coarsely chopped
1 purple onion, coarsely chopped
1 zucchini, coarsely chopped
parsley, finely chopped
salt & pepper to season |
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In a pan, heat 3 tablespoons extra virgin olive oil and add branzino filets. Salt and pepper to season. |
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Cook for a few minutes on each side and remove from heat. |
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In another pan, heat up the remaining olive oil and add all vegetables. Cook until fork tender. Salt and Pepper to season. |
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For the sauce, heat up extra virgin olive oil. Add balsamic vinegar, honey, and stir well. Cook and let reduce until sauce thickens. |
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Plate the sea bass with a bed of cooked vegetables under each filets. Drizzle with sweet and sour sauce and sprinkle with parsley. Served warm. |
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