Mediterranean Sea Bass, Zucchini & Mint - Recipe by Lorenzo Ferro

Mediterranean Sea Bass, Zucchini & Mint - Recipe by Lorenzo Ferro

Chef Lorenzo Ferro from L’Esprit des Romarins in Gordes shares his elegant recipe: Mediterranean sea bass with zucchini, mint and a fresh vegetable dressing.

Sommaire

A Mediterranean recipe full of finesse

The Mediterranean sea bass fillet with courgettes and mint, vegetable vinaigrette, created by Lorenzo Ferro from the restaurant L'Esprit des Romarins in Gordes, perfectly illustrates the elegance and generosity of Provençal cuisine. Subtly flavoured with mint and lemon, this dish highlights the freshness of vegetables and the delicacy of sea bass. A refined and colourful recipe, a true declaration of love to the Mediterranean.

Total time: 45 min  |   Difficulty: medium  |   Serves: 4 people

Mediterranean sea bass fillet, courgettes and mint, vegetable dressing by Chef Lorenzo Ferro - L'Esprit des Romarins in Gordes

Ingredients for 4 people

  • 4 Mediterranean sea bass fillets (about 110 g each)
  • 400 g of courgettes
  • 70 g of onions
  • 1 shallot
  • 1 carrot
  • 2 round radishes
  • 10 black olives
  • 1 celery stalk
  • 20 g of fresh mint
  • 1 lemon
  • Olive oil
  • Salt and pepper

Preparation - step by step

  1. Prepare the fish. Remove any bones from the sea bass fillets. Heat a drizzle of olive oil in a pan, then place the fillets skin side down. Cook for about 3 to 4 minutes on this side only. Season with salt, pepper and lemon zest.
  2. Prepare the courgettes. Wash and dice the courgettes finely. In a saucepan, sauté the chopped onion in a little olive oil, then add the courgettes. Cook for a few minutes over low heat, season with salt, and add the mint finely chopped by hand.
  3. Make the courgette cream. Sauté the remaining courgettes with a bit of olive oil and onion. Add salt, then blend the mixture with a few mint leaves until smooth and creamy.
  4. Prepare the vegetable dressing. Dice the carrot, radishes, celery and black olives finely. Add a drizzle of olive oil, some lemon zest and season to taste.
  5. Assemble the dish. Spoon a bit of courgette cream onto the plate, add the sea bass fillet and finish with the vegetable dressing for a fresh, colorful touch.
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