Sea bass with tomatoes and white wine (branzino all'acqua pazza)

Sea bass with tomatoes and white wine (branzino all'acqua pazza)

Total: 35 min. | Active: 15 min.
lactose-free, gluten-free
Nutritional value / person: 260 kcal
, Fat: 17 g
, Carbohydrate: 3 g
, Protein: 22 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fish and tomatoes

300 g vine-ripened cherry tomatoes
400 g fillet of sea bass, bones removed
3 garlic cloves, sliced
½ bunch flat-leaf parsley, leaves torn off
1 dl white wine
2 tbsp olive oil
¾ tsp salt
a little pepper

Bake

1 organic lemon, cut into wedges
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Utensils

One ovenproof dish (holding approx. 2 l), greased

How it's done

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Fish and tomatoes

Arrange the tomatoes, fish, garlic and parsley in the prepared dish. Combine the wine and oil, season, drizzle over the fish and tomatoes.

Bake

Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove from the oven, serve with the lemon wedges.

Good to know
Serve with: Bread

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