{"id":872,"date":"2026-09-15T23:00:55","date_gmt":"2026-09-15T21:00:55","guid":{"rendered":"https:\/\/savitar.it\/branzino-con-crema-di-asparagi-e-tartufo\/"},"modified":"2026-10-26T07:50:23","modified_gmt":"2026-10-26T06:50:23","slug":"branzino-con-crema-di-asparagi-e-tartufo","status":"publish","type":"post","link":"https:\/\/savitar.it\/en\/branzino-con-crema-di-asparagi-e-tartufo\/","title":{"rendered":"Sea bass with asparagus and truffle cream"},"content":{"rendered":"<style>body.postid-872 #main-content>.container{max-width:1120px!important}#post-872 .entry-content{max-width:none!important}#post-872>.et_post_meta_wrapper>img,#post-872>.et_post_meta_wrapper>.et_post_meta_image,#post-872>.et_post_meta_wrapper .post-meta{display:none!important}#post-872 .entry-title{font-size:clamp(42px,5vw,68px)!important;margin-bottom:40px!important}#post-872 .sv-recipe-sample{color:#242420}#post-872 .sv-recipe-hero{display:grid;grid-template-columns:1fr 1fr;gap:65px;align-items:center;margin:0 0 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.sv-recipe-link{border:1px solid #ae8d72;border-radius:999px;padding:11px 18px;min-height:44px;text-align:center;line-height:1.7;letter-spacing:.6px;white-space:normal}@media(max-width:767px){#post-872 .sv-catalog-cta .sv-recipe-link{font-size:10px;min-height:46px}} #post-872 .sv-recipe-intro{max-width:760px;margin:0 0 36px;font:400 15px\/1.85 \"Libre Franklin\",sans-serif;color:#625e57}#post-872 .sv-related{margin-top:56px;padding-top:30px;border-top:1px solid #e5ddd0}#post-872 .sv-related>h2{font:400 32px\/1.2 \"Cormorant Infant\",serif;margin-bottom:24px}#post-872 .sv-related-grid{display:grid;grid-template-columns:1fr 1fr;gap:26px}#post-872 .sv-related-card{display:block;color:#242420;text-decoration:none}#post-872 .sv-related-card img{display:block;width:100%;height:220px;object-fit:cover;margin-bottom:14px}#post-872 .sv-related-card h3{font:400 26px\/1.2 \"Cormorant Infant\",serif}#post-872 .sv-recipe-bottom .sv-recipe-link{background:transparent;border:0;border-bottom:1px solid #bba681;border-radius:0;color:#786448!important;padding:8px 0;min-width:0;min-height:0;width:auto}#post-872 .sv-recipe-bottom .sv-recipe-link:hover{background:transparent;color:#242420!important}@media(max-width:767px){#post-872 .sv-recipe-intro{font-size:14px;margin-bottom:28px}#post-872 .sv-related-grid{gap:16px}#post-872 .sv-related-card img{height:150px}#post-872 .sv-related-card h3{font-size:22px}}<\/style>\n<div class=\"sv-recipe-sample\">\n<p class=\"sv-recipe-intro\">Oven-baked sea bass and saut\u00e9ed 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.<\/p>\n<div class=\"sv-recipe-hero\">\n<figure class=\"sv-recipe-photo\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/savitar.it\/wp-content\/uploads\/2026\/09\/branzino-con-crema-di-asparagi-e-tartufoSavitar-tartufi.webp\" alt=\"Sea bass with asparagus and truffle cream\" width=\"1600\" height=\"1066\" \/><\/figure>\n<div>\n<p><span class=\"sv-recipe-category\">Main courses<\/span><\/p>\n<div class=\"sv-recipe-facts\">\n<div><span class=\"sv-fact-label\"><i class=\"sv-fact-icon sv-people\" aria-hidden=\"true\"><\/i>Servings<\/span><strong>4 people<\/strong><\/div>\n<div><span class=\"sv-fact-label\"><i class=\"sv-fact-icon sv-clock\" aria-hidden=\"true\"><\/i>Preparation<\/span><strong>30 minutes<\/strong><\/div>\n<\/div>\n<div class=\"sv-product-feature\">\n<figure class=\"sv-product-photo-slot\"><\/figure>\n<div>\n<div class=\"sv-recipe-kicker\">The Savitar Tartufi product<\/div>\n<h2>Asparagus and White Truffle Cream<\/h2>\n<p><a class=\"sv-recipe-link\" href=\"https:\/\/savitar.it\/en\/truffle-products-savitar\/\">EXPLORE OUR CATALOGUE<\/a><\/div>\n<\/div>\n<div class=\"sv-chef-credit\" hidden>A recipe by<\/div>\n<\/div>\n<\/div>\n<div class=\"sv-recipe-body\">\n<div>\n<h2>Ingredients<\/h2>\n<ul>\n<li>4 sea bass fillets, 300 g each<\/li>\n<li>90 g <strong>Asparagus and White Truffle Cream<\/strong><\/li>\n<li>2 courgettes<\/li>\n<li>2 carrots<\/li>\n<li>1 leek<\/li>\n<li>1 red pepper<\/li>\n<li>1 yellow pepper<\/li>\n<li>Extra virgin olive oil, as needed<\/li>\n<li>Salt and pepper, to taste<\/li>\n<\/ul>\n<\/div>\n<div>\n<h2>Preparation<\/h2>\n<ol>\n<li>Wash and dice the vegetables.<\/li>\n<li>Saut\u00e9 them in a frying pan with olive oil and season with salt.<\/li>\n<li>Place the fillets skin-side up on a baking tray lined with baking paper.<\/li>\n<li>Season the fish with olive oil, salt and pepper.<\/li>\n<li>Bake in a conventional oven at 180\u00b0C for 15 minutes.<\/li>\n<li>Spread a spoonful of <strong>Asparagus and White Truffle Cream<\/strong> on each plate.<\/li>\n<li>Arrange the fillet on top and finish with the saut\u00e9ed vegetables.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<style id=\"sv-recipe-visual-fixes-872\">#post-872 .sv-recipe-intro{display:block;width:100%;max-width:760px;margin:0 auto 36px!important;text-align:center!important}\n#post-872 .sv-related-grid{align-items:start;grid-template-columns:repeat(2,minmax(0,1fr))}\n#post-872 .sv-related-card{min-width:0}\n#post-872 .sv-related-media{display:block;overflow:hidden;background:#f5f1eb}\n#post-872 .sv-related-media img{width:100%!important;height:220px!important;object-fit:cover;display:block;margin:0!important;transition:transform .35s ease,filter .35s ease}\n#post-872 .sv-related-card h3{display:block;position:static;margin:16px 0 0!important;padding:0!important;font:400 26px\/1.2 \"Cormorant Infant\",serif;text-align:left}\n#post-872 .sv-related-card h3 a{color:#242420!important;text-decoration:none!important}\n#post-872 .sv-related-card p{margin:0!important;padding:0!important}\n#post-872 .sv-related-grid>p:empty{display:none}\n#post-872 .sv-related-card:hover img,#post-872 .sv-related-card:focus-within img{transform:scale(1.025);filter:brightness(.88)}\n#post-872 .sv-recipe-bottom .sv-recipe-link{display:inline-flex;align-items:center;justify-content:center;background:#96763e!important;border:1px solid #96763e!important;border-radius:999px!important;color:#fff!important;padding:15px 28px!important;min-height:50px;min-width:210px;text-decoration:none!important}\n#post-872 .sv-recipe-bottom .sv-recipe-link:hover{background:#806333!important;border-color:#806333!important;color:#fff!important}\n@media(max-width:767px){#post-872 .sv-recipe-intro{margin-bottom:28px!important}#post-872 .sv-related-media img{height:150px!important}#post-872 .sv-related-card h3{font-size:22px!important;margin-top:12px!important}}\n@media(prefers-reduced-motion:reduce){#post-872 .sv-related-media img{transition:none}#post-872 .sv-related-card:hover img{transform:none}}<\/style>\n<section class=\"sv-related\" aria-label=\"Related recipes\">\n<h2>More recipes to try<\/h2>\n<div class=\"sv-related-grid\">\n<div class=\"sv-related-card\">\n<a class=\"sv-related-media\" href=\"https:\/\/savitar.it\/en\/polpo-croccante-con-hummus-al-tartufo\/\" aria-label=\"Crispy octopus with truffle hummus\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/savitar.it\/wp-content\/uploads\/2026\/09\/polpo-croccante-con-hummus-al-tartufoSavitar-tartufi.webp\" alt=\"Crispy octopus with truffle hummus\" width=\"1600\" height=\"1066\" \/><\/a><\/p>\n<h3><a href=\"https:\/\/savitar.it\/en\/polpo-croccante-con-hummus-al-tartufo\/\">Crispy octopus with truffle hummus<\/a><\/h3>\n<\/div>\n<div class=\"sv-related-card\">\n<a class=\"sv-related-media\" href=\"https:\/\/savitar.it\/en\/filetto-di-manzo-con-patate-al-tartufo\/\" aria-label=\"Beef fillet with truffle potatoes\"><img decoding=\"async\" loading=\"lazy\" src=\"https:\/\/savitar.it\/wp-content\/uploads\/2026\/09\/filetto-di-manzo-con-patate-al-tartufoSavitar-tartufi.webp\" alt=\"Beef fillet with truffle potatoes\" width=\"1600\" height=\"1082\" \/><\/a><\/p>\n<h3><a href=\"https:\/\/savitar.it\/en\/filetto-di-manzo-con-patate-al-tartufo\/\">Beef fillet with truffle potatoes<\/a><\/h3>\n<\/div>\n<\/div>\n<\/section>\n<div class=\"sv-recipe-bottom\"><a class=\"sv-recipe-link\" href=\"https:\/\/savitar.it\/en\/truffle-recipes\/\">ALL RECIPES<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Oven-baked sea bass with asparagus and white truffle cream and saut\u00e9ed vegetables. A Savitar recipe for 4 people, ready in 30 minutes.<\/p>\n","protected":false},"author":2,"featured_media":844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[52],"tags":[69,58,55],"class_list":["post-872","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette","tag-portata-secondi","tag-prodotto-crema-di-asparagi-con-tartufo-bianco","tag-tempo-21-40"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sea bass with asparagus and truffle cream | Savitar<\/title>\n<meta name=\"description\" content=\"Oven-baked sea bass with asparagus and white truffle cream and saut\u00e9ed vegetables. 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