Oven-baked sea bass and sautéed vegetables, served with Savitar Tartufi asparagus and white truffle cream. Spread the cream on the plate before adding the fillet to keep the colours and textures distinct.
Main courses
Servings4 people
Preparation30 minutes
A recipe by
Ingredients
- 4 sea bass fillets, 300 g each
- 90 g Asparagus and White Truffle Cream
- 2 courgettes
- 2 carrots
- 1 leek
- 1 red pepper
- 1 yellow pepper
- Extra virgin olive oil, as needed
- Salt and pepper, to taste
Preparation
- Wash and dice the vegetables.
- Sauté them in a frying pan with olive oil and season with salt.
- Place the fillets skin-side up on a baking tray lined with baking paper.
- Season the fish with olive oil, salt and pepper.
- Bake in a conventional oven at 180°C for 15 minutes.
- Spread a spoonful of Asparagus and White Truffle Cream on each plate.
- Arrange the fillet on top and finish with the sautéed vegetables.
