Sea Bass with Marigold and Lemon Oil

Baked Sea Bass with Marigold and Lemon Oil

Baked sea bass is a healthy and wholesome dish. We propose this light and tasty recipe for fish lovers, where the Rocca de' Rossi Coppini Arte Olearia extra virgin olive oil and the Olive and Lemon Dressing from supporting actors become graceful protagonists

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 .

Ingredients

(PER 4 PERSONE)

8 filetti di branzino con la pelle
100 g di pane grattuggiato
40 g di petali secchi di calendula
100 g di patate
100 g di sedano rapa
timo
3 cucchiai di olio extravergine di oliva Rocca de’ Rossi
un cucchiaio di condimento “Olive e Limone”
sale e pepe bianco

Procedure

1. Iniziamo con la preparazione del puré. Sbucciate le patate e il sedano rapa e lessateli in acqua salata. Scolate e passate al passaverdura. Correggete di sale e pepe ed unite l’olio extravergine Rocca de’ Rossi versato a filo.

2. Nel frattempo preparate la panatura per i filetti di branzino con il pane grattugiato, un pizzico di sale, i petali di calendula, il timo e un cucchiaio di olio al limone.

3. Preparate una teglia coperta con un foglio di carta da forno. Adagiatevi sopra i filetti di branzino e copriteli con la panatura preparata. Irrorate i filetti con un filo di olio Coppini extra vergine e cuocete nel forno caldo a 180° per circa 10 minuti e con il grill per 5 minuti in modo da far dorare la crosta della panatura.

4. In un piatto disponete un cucchiaio della purea preparata e adagiatevi sopra due filetti di pesce. Ultimate il piatto con un filo di olio al limone.