Recipes \ Sea bass in a creamy garlic sauce

Sea bass in a creamy garlic sauce

Sea bass in a creamy garlic sauce
sea bass (or other fish) — 1 PCs (800 g) garlic – 9-10 Zubkov, thyme – 5 sprigs, mascarpone (or butter) – 1 tbsp with a slide, rock – salt- 1 tsp, black pepper – 20 Wikov mills, asparagus – 8 PCs., tomatoes for serving
Step 1

First do persilat very carefully triturated in a mortar thyme leaves and well crushed 4-5 cloves of garlic. Easier to do it with coarse salt, it works as abrasive.

Step 2

This aromatic richness is added mascarpone and pepper. Mix well cheese with temanim Perelada and leave to infuse, and while you fish.

Step 3

I had a carcass of a sea bass, but any white fish. On both planes of the carcass I made pretty deep cuts at an angle. Very well smeared fish garlic sauce, carefully after the cuts, put the remains in the abdomen.

A heatproof dish misted with olive oil, put the asparagus, and hoisted her fish so that it does not touch the bottom.

Step 4

Covered with a lid and sent for 13-15 minutes in the oven at 180°C on mode "convection". Then removed the lid, added 5 cloves of garlic and put under the grill for another 8-10 minutes. The result is a kind of beauty to it:)

Step 5

Cream-cheese-garlic mixture that was on the underside of sea bass and the inside melted, and the top cooked! And the garlic aroma was so appetizing that taking pictures was virtually impossible...)
Cuisine
Italian
Cooking time
1 h
Difficulty
easy
Yield
2
Vegetarian
no
Sea bass in a creamy garlic sauce
Sea bass in a creamy garlic sauce
Sea bass in a creamy garlic sauce
Sea bass in a creamy garlic sauce
Sea bass in a creamy garlic sauce