Ingredients for 4
  • 600 g sea bass fillets (4 portions)
  • Extra virgin olive oil, as needed
  • 1 clove of garlic
  • 1 celery stick
  • 1 fresh spring onion
  • 4 beefsteak tomatoes 
  • salt, to taste
  • fresh basil leaves (garnish)
  • 4 cherry tomatoes (garnish)

This is an unusual and intriguing way to prepare seabass fillets with a fresh and tasty celery sauce. Once tried, this will become a favourite!

Difficulty: easy
Cost: moderate
Preparation time: 40 minutes
Serves: 4

Method

Gently sauté the seabass fillets in extra virgin olive oil in a frying pan. Remove when slightly golden and set aside. 

To make the celery sauce, put the finely chopped celery and spring onion in a pan with a little extra virgin olive oil to soften. Once softened, salt and pulse in a blender to make a sauce.  

Cut the tomatoes in 1 cm slices, salt and dress with extra virgin olive oil. Prepare 4 plates. Arrange one tomato, sliced on each plate. Then delicately place the seabass fillet on the tomatoes and spoon over the celery sauce. Garnish each plate with the cherry tomato and a few leaves of basil. Enjoy!

SEABASS FILLETS IN CELERY SAUCE WITH BEEFSTEAK TOMATOES

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