Lunch

Seabass Rôti et Légumes d'Été

Name: Seabass Rôti et Légumes d'Été
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 2 servings
Ingredients: 2 seabass fillets (180g each, skin-on); 2 small Japanese eggplants, halved lengthwise; 200g mixed heirloom tomatoes (cherubs, zebras), halved; 60g niçoise olives, pitted; 3 tablespoons clarified butter; 1 small shallot, minced; 100ml dry vermouth; pinch saffron threads; 150g cold cultured butter, cubed; 2 tablespoons Champagne vinegar; fleur de sel; white pepper; basil leaves, torn

Whole seabass fillets bronzed in clarified butter, resting on a tangle of charred Japanese eggplant, sun-warm heirloom tomato shards and brined niçoise olives, finished with a glossy saffron beurre blanc that catches the light like liquid gold.

657cal 38gprotein 43gcarbs 33gfat 15min prep 18min cook 2serves

Members

Create a free account to see the full recipe

Free members get the full ingredients, step-by-step method and the ability to save favorites.

Start free Log in

More like this

High-Protein Recipes Gluten-Free Recipes Pescatarian Recipes Healthy Lunch Recipes High-Protein Lunch Recipes Gluten-Free Lunch Recipes Pescatarian Lunch Recipes Eggplant Recipes Tomato Recipes