It is an easy to prepare recipe, but very refined and elegant with which you can pleasantly surprise your guests. We will serve it with a mashed potato and celeriac.
INGREDIENTS FOR 4 PEOPLE
8 sea bass fillets with skin
100 g of breadcrumbs
40 g of dried marigold petals
100 g of potatoes
100 g of celeriac
thyme
3 tablespoons of Rocca de' Rossi extra virgin olive oil
a spoonful of “Olive and Lemon” dressing
salt and white pepper
PREPARATION
Let's start by preparing the puree. Peel the potatoes and celeriac and boil them in salted water. Drain and pass through a vegetable mill. Season with salt and pepper and add the Rocca de' Rossi extra virgin olive oil. poured in a thin stream.
In the meantime, prepare the breading for the sea bass fillets with the breadcrumbs, a pinch of salt, the marigold petals, the thyme and a spoonful of lemon oil. Prepare a baking tray covered with a sheet of baking paper. Place the sea bass fillets on top and cover them with the prepared breading. Drizzle the fillets with a drizzle of Coppini extra virgin olive oil and cook in a hot oven at 180° for about 10 minutes and with the grill for 5 minutes so as to brown the crust of the breading.
Place a spoonful of the prepared puree on a plate and place two fish fillets on top. Finish the dish with a drizzle of lemon oil "Olive and Lemon" Dressing .
