Sea bass fillet with courgette and fennel vegetables

by head chef Werner Nöckl

ingredients for 4 persons

FOR FISH AND VEGETABLES:

300 g sea bass fillet

1 fennel (240 g)

1 courgette (200 g)

1 packet of cherry tomatoes (200 g)

2 onions (50 g)

2 cloves of garlic (6 g)

1 bunch of chives

3 sprigs of thyme

3 pinches of salt

3 pinches of pepper from the mill

2 tbsp olive oil

Preparation time: 30 minutes

Grilling time: 30 minutes

Total: 60 minutes

Preparation:

Heat the azado grill with charcoal. Rinse the sea bass under cold running water and pat dry with kitchen paper. Check the fillet for bones and pull existing ones. Divide the fillets into 4 portions. Wash and dry the fennel, courgette and tomatoes. Halve the fennel lengthways, remove the inner stalk and cut into small cubes with the courgette. Halve the tomatoes. Peel and finely dice onions and garlic. Wash the chives and thyme and shake dry.

Place 1 piece of sea bass in cream with the skin facing down, then dust with flour and season with a pinch of salt and pepper on both sides.

Remove the thyme leaves from the branches.

For the vegetables, heat the olive oil on the grill plate and sauté the garlic over medium heat. Add the onion and zucchini and roast. Add the fennel and fry as well. Finally add the halved cherry tomatoes and season with a little thyme, salt and pepper to taste and add the thyme.

Now I put the vegetables in a pan, put them warm, clean the grill plate and add some olive oil to sear the sea bass fillets on the meat side first.

This only takes about 2-3 minutes, so that the fish gets some color. Then do the same on the skin side.

In addition, we now prepare the chives butter, put butter in a small pan, add chives and season with a little salt. Melted, it is ready for the fish.

Spread a spoonful of vegetables on each plate and arrange the fillets on top of the vegetables and serve. Put the chives butter on top and then drizzle some fresh lemon over it.

A round of applause for the grill chef!