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Fillets of sea bass in potato 'crust'

Difficulty: Medium Doses: for 4 people

250 g sea bass fillet,

5 tablespoons extra virgin olive oil,

100 g of potatoes,

1 carrot,

1 courgette,

1 green broccoli,




The fresh sea bass is recognizable by its rigid body, its adherent and shiny scales, its bright red gills. One of the cooking that particularly enhances this valuable fish is the one in water, which according to experts is necessary, when the fish exceeds the weight of a kilogram.

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