Sea bass with chanterelles and parsley
Cooking time:
50 minutes
Active time:
30 minutes
Complexity:
Average
Need to defrost
An unusual but very interesting combination, try it!
See all recipes category Fish 
5
Recipe "Sea bass with chanterelles and parsley"
Ingredients for 2-3 servings
sea bass
500 g
chanterelles
200 g
parsley
bunch
butter
20 g
garlic
1 clove
salt
freshly ground black pepper
Step 1/4
Clean the previously thawed rockfish fillet from the scales, wash, dry, salt a little.
Step 2/4
Sort the chanterelles, cut into pieces, put in a dry frying pan, cover and cook until the mushrooms let go of water.
Step 3/4
Remove the lid and let the liquid evaporate. Grind the garlic and finely chop the parsley, add them to the mushrooms along with the butter, stir and remove from the heat. Preheat the oven to 180 degrees.
Step 4/4
Place the mushrooms on top of the fish fillets, each wrapped in foil or parchment. Bake the fish for about 20 minutes. Serve hot right in the envelope or place on a plate.
Ingredients for 2-3 servings
sea bass
500 g
chanterelles
200 g
parsley
bunch
butter
20 g
garlic
1 clove
salt
freshly ground black pepper
Nutritional value per 100 g
Calories
110 kcal
Proteins
14 g
Fats
4 g
Carbohydrates
2 g
Saturated fat
2 g
Dietary fiber
2 g
Added sugar
0 g