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Ingredients (4 servings)
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600 g Wolfsbarsch
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300 g Datterini Tomaten
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40 g Sommerbutter
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1 Stk. Zitrone
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250 g Roggenbrot
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Olivenöl
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Salz und Pfeffer
Preparation
- Rinse the sea bass under cold water, pat dry, season with salt and pepper, and cut the lemon into wedges.
- Heat olive oil in a large pan and fry the fish skin-side down for about 4 minutes until crispy, then flip and cook briefly until done.
- Remove the fish from the pan, keep warm, and melt the butter in the pan drippings, then braise the washed datterini tomatoes over medium heat for about 5 minutes until they burst slightly.
- Slice the rye bread and serve together with the fried sea bass, braised tomatoes, and lemon wedges.
