Baked sea bass Ingredients: olive oil - 3 tomatoes - firm thyme - 1 onion - salt - pepper - 1 sea bass - approximately 600 g, gutted and peeled 1 lemon bay leaf - ½ glass of - dry white wine.
Utensils：
25'- + QUICK- with the AirFryer- Save- 25min- cooking with the AirFryer- with- 1 Oven- ovens 1 pitter- 1 dish-
Total time: 40 min Preparation: 15 min Rest:- Cooking: 25 min
Phase 1
Preheat the oven to 180°C (thermostat 6). Oil a rectangular baking dish whose diagonal corresponds to the size of the fish. Arrange half of the lemon cut into slices on this diagonal, place the pgosling on it after having filled its belly with thyme and bay leaf. Spread the remaining lemon slices over the fish.
Phase 2
On either side of the fish, place the sliced onion and the tomatoes cut in half, rounded side up.
Phase 3
Salt, pepper and drizzle with olive oil.
Phase 4
Bake for 10 minutes, then sprinkle with white wine and continue cooking for 10-15 minutes.
Phase 5
Divide the fish, tomatoes and onions onto warm plates, drizzle with the cooking juice.
Utensils：
25'- + QUICK- with the AirFryer- Save- 25min- cooking with the AirFryer- with- 1 Oven- ovens 1 pitter- 1 dish-
Total time: 40 min Preparation: 15 min Rest:- Cooking: 25 min
Phase 1
Preheat the oven to 180°C (thermostat 6). Oil a rectangular baking dish whose diagonal corresponds to the size of the fish. Arrange half of the lemon cut into slices on this diagonal, place the pgosling on it after having filled its belly with thyme and bay leaf. Spread the remaining lemon slices over the fish.
Phase 2
On either side of the fish, place the sliced onion and the tomatoes cut in half, rounded side up.
Phase 3
Salt, pepper and drizzle with olive oil.
Phase 4
Bake for 10 minutes, then sprinkle with white wine and continue cooking for 10-15 minutes.
Phase 5
Divide the fish, tomatoes and onions onto warm plates, drizzle with the cooking juice.