INGREDIENTS
For the seabass
- Seabass Fillet
- (80-100g each) 20 filets
- Vine leaves in a jar, 20 leaves
For the garnish
- Black beans 500 g
- Cherry tomatoes 500 g
- Fennel 3 pcs
- Leek 3 pcs
- Onion 3 pcs
- Spring Onion 1
- Raisins 100 g
- Garlic 1 clove
- Fresh Thyme 1 small bunch
- Olive Oil 100 ml
- White Wine 100 ml
- Salt
- Freshly ground pepper
- Lemon gratings 2 lemons
PREPARATION
For the Seabass
Marinade the seabass in salt, pepper and olive oil for at least a half hour. Then, wrap the fillets with the vine leaves.
For the garnish
Boil the black beans until al dente point and let cool. Wash and dice the vegetables. In a non-stick pan, sautรฉ all the vegetables in olive oil. Add the raisins and beans and drizzle over the wine. Season to taste, and transfer the vine-leaf wrapped fish (skin-side down) on top. Cover the pan with a lid and simmer on low heat for about 6-7 minutes or until the fish is tender. Use vegetable broth if more liquid is needed, so as to avoid it sticking to the pan.
To Serve
Serve the vegetables on a large shallow plate and the seabass fillet on top. Complete the serving by sprinkling a few drops of olive oil and a bit of lemon grating to add aroma and some extra flavor.
Alternative
An alternative to cooking the seabass would be to place the fish in the oven at 180โฐC, increasing the time by 12-15 minutes, depending on the oven as well as the size of the fish. The same dish can also be prepared with grouper or sea bream instead of seabass.
