This recipe will surprise you with its simplicity and lightness. It takes just a few minutes to make - a quarter of an hour at the most - and the result is extraordinary, as long as you prepare it with the highest quality ingredients. Make sure the fish is fresh - exceptionally fresh! - and that the pickled veg is hand-made and of the highest quality. To finish, use a lovely extra virgin olive oil, salt, lemon and fresh parsley. Serve it in individual portions, as we did, giving each of your guests two bass fillets.
Carefully fillet the sea bass. Prepare the water in the steamer with celery, peppercorns, salt and a squeeze of lemon juice. Steam the bass for 10 minutes. Meanwhile chop up the cherry tomatoes and finely slice the onion. When the bass fillets are cooked, arrange them on a plate together with the pickled vegetables, fresh tomatoes and onion slices. Finish with a drizzle of oil and lemon and sprinkle with fresh parsley and salt. Serve warm.
A high quality jar of pickled vegetables, prize-winning from Gambero Rosso. You can buy some by clicking on the link on this page.