Confit Sea Bass with Roasted Bell Pepper Salad
(0)
50 min
Masterpiece
Gurkerl Küche
Genießen Sie ein Stück Mittelmeer auf Ihrem Teller! Zarter, in aromatischem Kräuteröl sanft konfitierter Wolfsbarsch trifft auf einen farbenfrohen Salat aus im Ofen gerösteten Paprika. Die Kombination aus süßen Paprika, würzigen Oliven und frischen Kräutern macht dieses Gericht zu einem leichten, aber dennoch luxuriösen Mittag- oder Abendessen. Ein echtes Highlight für Fischliebhaber, das mit wenig Aufwand für Urlaubsstimmung sorgt.
Preparation method
Marinating & Preparation
In a bowl, mix 150 ml olive oil with the crushed garlic, finely chopped herbs (thyme, sage), cane sugar, finely chopped chili pepper, and a pinch of salt. Marinate the sea bass fillets in this mixture in the refrigerator for at least three hours.
Confit the Fish
Preheat the oven to 150 degrees Celsius (top/bottom heat). Place the fish along with the entire marinade into a small baking dish and gently cook (confit) for about 30 minutes.
Prepare the Bell Pepper Salad
Preheat the oven to 240 degrees Celsius grill function. Wash the bell peppers and roast them whole on a baking sheet lined with parchment paper for about 30 minutes. Turn them several times until the skin is dark to black all around.
Chef's tip
For a particularly intense aroma, you can also roast the bell peppers directly over a gas flame until the skin blisters.
Serve with a piece of crusty baguette to soak up the delicious herb oil.
Ingredients
Nutritional values
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