Sea Bass Fillets with Potatoes and Zucchini recipe at first glance looks like a lasagna. In fact, this recipe is made from layers of sea bass fillets, zucchini and potatoes (cut into thin slices) but WITHOUT fresh homemade pasta.
Sea Bass Fillets with Zucchini and Potatoes is a very easy and quick recipe.
It can be prepared the day before, in case of parties or dinners with guests, because it’s delicious both hot freshly baked, or served at room temperature.
And now find out all the simple steps to make Sea Bass Fillets with Zucchini and Potatoes!
See also:
- Sea Bass Baked in Foil Ligurian-Style
- No-Fry Zucchini Parmesan | Parmigiana di Zucchine
Sea Bass fillets with Zucchini and Potatoes Recipe
- Prep Time: 15 Min
- Cook Time: 30 Min
- Yelds: 8
Ingredients
- 4 sea bass fillets
- 3 zucchini medium size
- 3 potatoes medium size
- salt and pepper
- extra virgin olive oil
- bread crumbs
- chopped parsley
- 1 garlic clove
Directions
Sea Bass Fillets with Potatoes and Zucchini recipe is very easy to make; the only difficulty lies in cutting zucchini and potatoes into very thin slices. For this step you can use a peeler or a vegetable slicer (1-2). Then you can start removing the skin from the sea bass fillets, taking care not to break them. Check that there are no thin bones; in that case take them off. Now cut the fillets horizontally with a sharp knife: try to make the most possible thin slices (3).
On the layer of zucchini sprinkle the chopped parsley, a little breadcrumbs and a bit of finely chopped garlic. Add a drizzle of extra virgin olive oil, salt and pepper to taste(7).
Continue like this until you finish all the ingredients. Try to make the last layer with zucchini, then add plentiful of chopped parsley, breadcrumbs, chopped garlic, extra virgin olive oil, salt and pepper. Bake into the oven at 180° (350F) for about 30 minutes, until the top is golden and crisp (8).
Take off from the oven and enjoy :-)!
