The sea bass with cardoncelli cooked in the pan is excellent and quick. A special and tasty main course to serve at the table for lunch or dinner, especially in the summer, as you won’t need to put it in the oven. Usually, sea bass or branzino is baked or roasted like most fish main courses, but often you can speed up or economize the cooking method by simply cooking it in the pan. For this recipe, I used a fairly large sea bass, but you could also choose farmed breams and sea bass with a lower weight, but always filleted. In this way, the fish will be well seasoned, and the meat will be more flavorful, tender, and juicy. Now I’ll leave you to the recipe!
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 sea bass (30 oz)
- 10.5 oz cardoncelli mushrooms
- 7 oz cherry tomatoes
- 1 garlic clove
- 2 tbsps breadcrumbs
- parsley
- pepper
- salt
- oil
Tools
- Pan
Steps
First, you need to clean and fillet the sea bass. This is a bit of a delicate operation, so to have it filleted in the best way, it’s advisable to have your fishmonger do it for you, as I did, but if you want, you can try it yourself.
Then wash and cut the cardoncelli into pieces.
In a pan, put a bit of oil and salt, wash and cut the cherry tomatoes in half or quarters, heat the oil and add the tomatoes over medium heat, let them wilt for 2/3 minutes, and add the cardoncelli and a bit of pepper. Cover and let it cook for 10 minutes on low heat.
After the time has passed, push the mushrooms to the center with a spoon and place the sea bass.
Meanwhile, prepare the mix with breadcrumbs, salt, pepper, garlic, and parsley.
Add it over the sea bass with a bit of oil. Cover and let it cook on low heat for about 15 minutes.
The sea bass with cardoncelli is ready!
Tip
It is best to eat the sea bass just after preparing it, but if you have leftovers, you can store it in the refrigerator covered with plastic wrap or in a container until the next day.
