WINEVERSEiQ™

    Mediterranean Sea Bass with Provençal Vegetables

    French Riviera elegance with crisp Sauvignon Blanc

    Mediterranean sea bass with provençal vegetables

    Transport yourself to the sun-drenched shores of Provence with this elegant yet simple preparation of sea bass. The delicate, flaky fish is complemented by a vibrant medley of tomatoes, zucchini, bell peppers, and olives—ingredients that define the Provençal cuisine. This dish embodies the Mediterranean philosophy of letting fresh, quality ingredients shine with minimal intervention.

    Wine Pairing

    Recommended: Sauvignon Blanc from Loire Valley or New Zealand

    The crisp acidity and herbaceous notes of Sauvignon Blanc cut through the richness of the fish while enhancing the fresh flavors of the vegetables.

    Ingredients

    For the Sea Bass:

    • 4 sea bass fillets (6 oz each)
    • 2 tbsp olive oil
    • Salt and white pepper
    • 2 tbsp fresh thyme leaves
    • 4 lemon slices

    For the Provençal Vegetables:

    • 2 medium zucchini, sliced
    • 1 red bell pepper, cut into strips
    • 1 yellow bell pepper, cut into strips
    • 2 cups cherry tomatoes, halved
    • 1/2 cup Kalamata olives, pitted
    • 4 cloves garlic, thinly sliced
    • 3 tbsp olive oil
    • Fresh basil and parsley
    • 1/4 cup white wine

    Instructions

    1. Prepare vegetables: Preheat oven to 400°F (200°C). In a large baking dish, toss zucchini, bell peppers, tomatoes, olives, and garlic with olive oil, salt, and pepper.
    2. Roast vegetables: Roast vegetables for 15 minutes, stirring once halfway through.
    3. Prepare sea bass: Season fillets with salt, white pepper, and thyme. Brush with olive oil.
    4. Add fish to vegetables: Remove dish from oven. Nestle sea bass fillets among the vegetables. Top each fillet with a lemon slice.
    5. Finish cooking: Pour white wine around the fish. Return to oven and bake for 12-15 minutes, until fish is opaque and flakes easily.
    6. Garnish and serve: Sprinkle with fresh basil and parsley. Serve immediately with crusty bread to soak up the delicious juices.

    Chef's Tips

    • • Choose sea bass with bright, clear eyes and firm flesh
    • • Don't overcook the fish - it should be just opaque in the center
    • • Any firm white fish like snapper or grouper works well as substitute
    • • Add capers for extra briny Mediterranean flavor
    • • Serve with herbed couscous or crusty baguette