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Sea bass with rocket sauce (branzino con salsa alla rucola)

Sea bass with rocket sauce (branzino con salsa alla rucola) is a sauces recipe made with Olive Oil, Butter, and Extra Virgin Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 2 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   To make the sauce, heat the extra virgin olive oil and butter in a pan, add the anchovy fillets and dissolve.

2. 2

   Add the shallots and courgettes and when the onions begin to sweat add the stock and cook for a minute.

3. 3

   Stir in the rocket, season with black pepper and simmer for a couple of minutes.

4. 4

   Remove from the heat, allow to cool slightly and place the mixture in a blender and whiz until you obtain a smooth consistency.

5. 5

   Place back in the pan over a high heat and stir with a wooden spoon until nearly all the liquid has evaporated and the sauce becomes creamy.

6. 6

   Season the sea bass fillets with salt and pepper.

7. 7

   Heat olive oil and butter in a large frying pan.

8. 8

   When hot, add the sea bass fillets flesh-side down, turn the heat to moderate and cook for about 3 minutes or until golden-brown.

9. 9

   Turn the fillets over to cook skin-side down for another 3 minutes. Turn over again and gently remove the skin.

10. 10

    Add the white wine, cover with a lid and cook for a few seconds.

11. 11

    Uncover, turn the fillets over, cover with a lid again and cook until the wine evaporates.

12. 12

    Meanwhile, heat the rocket sauce through gently.

13. 13

    Arrange some rocket on a plate, followed by the sea bass fillets and pour the sauce either over the fish or on the side as you wish.