Sea bass with carrots
Robalo com cenoura
Robalo com cenoura
INGREDIENTS
- Brasmar Sea Bass Fillet
- Cherry tomato
- Broccoli
- Carrots
- Chopped parsley or coriander to tasteFor the sauce:
- 10 ml olive oil
- 1 clove of garlic, finely chopped
- Lemon juice
- Ground pepper to taste
- Fine salt to taste
- Chopped parsley or coriander to taste
PREPARATION
Season the sea bass fillet with salt, pepper and lemon.
In a pan, add the carrots, broccoli and tomatoes and cook in salted water.
Grill the sea bass fillet over medium heat with olive oil.
Mix the chopped garlic, fine salt and ground pepper in the olive oil. Squeeze the lemon and mix well with the help of kitchen whisks.
Pour over the vegetables and sea bass and sprinkle with chopped parsley or coriander.
PREPARATION
Season the sea bass fillet with salt, pepper and lemon.
In a pan, add the carrots, broccoli and tomatoes and cook in salted water.
Grill the sea bass fillet over medium heat with olive oil.
Mix the chopped garlic, fine salt and ground pepper in the olive oil. Squeeze the lemon and mix well with the help of kitchen whisks.
Pour over the vegetables and sea bass and sprinkle with chopped parsley or coriander.
