SEA BASS, ROCKET SAUCE, CAPONATINA WITH CITRUS PESTO
Ingredients to choose
for 2 people
-
sea bass fillets
2
-
rocket sauce
100 gr
-
courgette
1
-
citrus pesto
80 gr
-
carrots
1
-
celery
1 stalk
-
red onion
1
-
eggplant
1
-
peppers, red and yellow
2
-
Extra virgin olive oil
Just enough
-
Salt and pepper
Just enough
How to prepare it
45 min
- Fillet the sea bass.
- Cook it in a pan on the skin side, without turning it, until the center is cooked while keeping the skin crispy.
- Cut the vegetables for the caponata into even cubes.
- Sauté them quickly in a pan, keeping them crunchy.
- Add the citrus pesto to the vegetables and mix well.
- Arrange the arugula sauce at the base of the plate.
- Add the caponata.
- Finish with the sea bass fillet.
