Sea Bass with Crispy Skin in Basil sauce

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Sea Bass with Crispy Skin in Basil sauce

7 min

Easy

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What is the energy content breakdown?

Fat 36 9.4g / 36%

Carbohydrates 12 7.6g / 12%

Protein 52 30.8g / 52%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Sea Bass with Crispy Skin in Basil sauce

Name: Sea Bass with Crispy Skin in Basil sauce
Cook time: 40 s
Total time: 40 s
Yield: 8
Cuisine: France
Ingredients: 4 Mediums Tomatoes diced; 3 tablespoons Olive oil; 8 Cloves Garlic finely chopped; 8 sprigs Fresh thyme chopped; 1 piece Spices bay leaf; 2 cubes MAGGI® Chicken Bouillon Less Salt; 1 pinch Ground Black Pepper; 1200 grams Seabass fillets; 300 grams fresh basil leaves chopped; 500 milliliters Water; 200 grams Mushroom cut into slices; 40 grams Lemon juice; 20 grams fresh basil leaves chopped

(0)

40 Min

Easy

Ingredients

8 Servings

4 Mediums

Tomatoes, diced

3 tbsp

Olive oil

8 Cloves

Garlic, finely chopped

8 sprigs

Fresh thyme, chopped

1 piece

bay leaves

2 cubes

MAGGI® Chicken Bouillon Less Salt

1 pinch

Ground Black Pepper

1200 g

Seabass fillets

300 g

fresh basil leaves, chopped

500 mL

Water

200 g

Mushroom, cut into slices

40 g

Lemon juice

20 g

fresh basil leaves, chopped

Copy

Nutrition Value

Carbohydrates

7.66 g

Energy

238.32 kcal

Fats

9.48 g

Protein

30.84 g

Information per serving

Step 1
1 Min

Skin and make the tomatoes in to halves. Squeeze them gently to remove the seeds and excess liquid. Place it in a baking dish, then brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper. Bake for 40 mins at 90 °C.
Step 2
1 Min

Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil with a small kitchen brush, 4 thinly sliced garlic cloves, 4 thyme sprigs and season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper.
Step 3
1 Min

Dip the fresh basil leaves in boiling water. Immediately remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. Add in 1 tablespoon olive oil. Season with black pepper.
Step 4
1 Min

Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.
Step 5
1 Min

Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.
Step 6
1 Min

Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.
Step 7
1 Min

Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.

Step 1 of 7

Skin and make the tomatoes in to halves. Squeeze them gently to remove the seeds and excess liquid. Place it in a baking dish, then brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper. Bake for 40 mins at 90 °C.

Step 2 of 7

Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil with a small kitchen brush, 4 thinly sliced garlic cloves, 4 thyme sprigs and season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper.

Step 3 of 7

Dip the fresh basil leaves in boiling water. Immediately remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. Add in 1 tablespoon olive oil. Season with black pepper.

Step 4 of 7

Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.

Step 5 of 7

Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.

Step 6 of 7

Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.

Step 7 of 7

Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.

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Sea Bass with Crispy Skin in Basil sauce

Ingredients

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