Steamed sea bass with pickled vegetables

Method8 steps

1. 1

   Step 1: Check the four fillets from the two sea bass for pin bones and remove any remaining bones. Drain enough ready pickled vegetables for two plates and keep the fish and drained vegetables chilled until needed.

   Uses 2 sea bass, filleted into 4 fillets · An unmeasured drained portion from the one jar of ready giardiniera

2. 2

   Step 2: Fill the steamer reservoir with water below the basket level. Add celery, some salt, the peppercorns and a squeeze of lemon juice, then bring to a steady steam.

   Uses Water, enough for the steamer reservoir below the basket · Celery, some leaves and stalks for the steaming water · Salt, to taste for steaming water and finishing · Black peppercorns, some for the steaming water · Lemon, a squeeze for the steaming water and some juice to finish

   
3. 3

   Step 3: Lightly brush the steamer basket with a little olive oil so the fish will release easily.

   Uses Extra virgin olive oil, a little for the steamer and a drizzle to finish

   
4. 4

   Step 4: Arrange the four prepared sea-bass fillets in the greased basket without crowding. Cover and steam for about 10 minutes once steam is established; prepare the tomatoes and onion while the fish cooks.

   Steam sea-bass fillets · 10 minUses Four checked raw sea-bass fillets · Aromatic steaming water

   
5. 5

   Step 5: Wash a few cherry tomatoes and cut them into small wedges.

   Uses Cherry tomatoes, a few

   
6. 6

   Step 6: Peel the Tropea onion and cut a few very thin slices for serving.

   Uses Tropea red onion, a few thin slices

   
7. 7

   Step 7: Check the fish after the steaming guide time. Continue if necessary until the thickest part reaches 63°C and the flesh is opaque and flakes easily. Place two cooked fillets on each of two plates with the drained pickled vegetables, tomato wedges and onion slices.

   Uses Steamed sea-bass fillets · Drained ready pickled vegetables · Cherry tomato wedges · Thin Tropea onion slices

8. 8

   Step 8: Wash and chop the parsley. Finish both plates with a drizzle of olive oil, a little lemon juice, the chopped parsley and salt to taste. Serve warm.

   Uses Plated cooked sea bass with pickled and fresh vegetables · Extra virgin olive oil, a little for the steamer and a drizzle to finish · Lemon, a squeeze for the steaming water and some juice to finish · Fresh parsley, a little chopped to finish · Salt, to taste for steaming water and finishing