Provencal Sea Mussels
Sea bass with Provencal mussels in the oven is a hot fish dish that takes less than an hour to cook. The taste is amazing, I advise you to cook this hot on the festive table, for a romantic dinner or for Sunday lunch for the whole family, proportionally increasing the ingredients.
As a side dish, a light vegetable salad, crumbly rice, french fries or gentle mashed potatoes, fresh white bread and a bottle of red dry wine are also welcome.
If the perch is small, then cook one fish per serving.
- Time for preparing: 40 minutes
- Servings Per Container: 2-3
Prosciutto sea bass ingredients
- 1 perch (headless 500 g);
- 200 g mussels (on the sash);
- 1 onion;
- 2 cloves of garlic;
- 1 red chili;
- 100 ml of red wine;
- 30 g of basil;
- 40 ml cream;
- 50 g butter;
- 1 2 lemons;
- 6 cherry tomatoes;
- olive oil, sea salt, pepper, thyme.
The method of preparation of sea bass with Provencal mussels
We take out the frozen perch from the refrigerator 1 hour before cooking. When the fish thaws, carefully cut the fins (carefully - they are prickly), then we clean the scales with a special fish knife. So that the scales do not scatter throughout the kitchen, I advise you to clean the perch in a deep bowl with water.
When the fish is cleaned of scales, cut the abdomen, carefully clean the insides, rinse the carcass with running cold water.
With a sharp knife we make deep oblique cuts from each side, we rub the carcass with sea salt.
The cuts are needed so that the salt, seasonings and gravy saturate the fish well during cooking.
In a pan, melt a tablespoon of olive and a tablespoon of butter. Add the chopped onion, chopped clove of garlic and half chopped chili. Fry vegetables over moderate heat for several minutes, salt, add a pinch of dried thyme, finely chopped basil, pour the wine, cook for 2-3 minutes, pour the cream at the end, bring to a boil.
Pour the sauce into a baking sheet, put the perch, squeeze a little lemon juice on the fish.
We cut lemon into thin slices, and the remaining half of the chili pod into rings. We put in a slice of fish a slice of lemon and two rings of chili, spread cherry tomatoes around the fish. Chilli can be very spicy before tasting it.
Melt the remaining butter, pour the perch and tomatoes with melted butter. We heat the oven to a temperature of 170 degrees Celsius, put the pan in a preheated oven for 25-30 minutes. For cooking fish weighing up to 500 g this time is enough.
7 minutes before cooking, add the mussels in the leaves, pour the clams with sauce from the baking sheet, bring the dish to readiness, you can grill. Frozen clams must be removed from the freezer in advance and left at room temperature for 20 minutes.
We get the perch with Provence mussels from the oven, give “rest” 10 minutes and serve. Bon appetit, cook delicious food at home! Relax with pleasure!