Grilled sea bass with pickled vegetables
I love grilling sea bass: it's always a hit. At home, given our tradition of pickling everything, we love serving it with these pickled vegetables—it's a delight for the palate, and for the eyes too! I used wild sea bass, which is an extraordinary fish.
Ingredients · Servings 4
- 4 wild sea bass fillets
- A pinch of salt
- 2 large carrots
- Some French onions
- 2 medium zucchini
- 12 tomates cherry
- 1 tablespoon of olive oil
- 1 tablespoon of butter at room temperature
- 150g of extra virgin olive oil
- 1 tablespoon of white wine vinegar
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of lemon juice
- 1 tablespoon of honey
- A few black peppercorns
- A little thyme
- A little rosemary
- A bay leaf
- A few leaves of dill
Method · 1 h 5 min
- Put the ingredients for the escabeche in a saucepan and cook them for 10 minutes.
- Wash the vegetables. Scoop out small balls of carrot using a melon baller. Use the thickest part of the carrot to make them neat. Cut rectangular pieces of zucchini and slice them as shown in the photo, making vertical cuts without cutting all the way through. Peel the shallots. To make this easier, you can blanch them for a few seconds. Blanch the tomatoes for a few seconds as well.
- Cook the zucchini, carrot balls, and spring onions separately in salted water until al dente. Add them to the marinade and set aside.
- Sprinkle the sea bass with a little salt. Pour 1 tablespoon of extra virgin olive oil into a good non-stick frying pan. Make a few shallow incisions in the skin of the sea bass so it doesn't shrink when you put it on the griddle. Cook it skin-side down for 5 minutes. The residual heat will usually cook it without turning it, although depending on the thickness, it might need 1 minute on the skinless side. In any case, don't overcook it.
- Remove the vegetables from the marinade and set them aside (they will still be warm). Heat the marinade again, add the butter and pass it through a chinois strainer.
- Sauté the cherry tomatoes in a pan with a drizzle of oil or butter.
- Spoon some of the marinade onto the plates, place the sea bass in the center as shown in the photo, skin side up. Arrange the vegetables and tomatoes around it. Just before serving, add a few sprigs of dill, which will delicately and wonderfully perfume the dish.
