Sea Bass with Crispy Skin in Basil sauce

Skin and make the tomatoes in to halves. Squeeze them gently to remove the seeds and excess liquid. Place it in a baking dish, then brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper. Bake for 40 mins at 90 °C.

Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil with a small kitchen brush, 4 thinly sliced garlic cloves, 4 thyme sprigs and season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper.

Dip the fresh basil leaves in boiling water. Immediately remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. Add in 1 tablespoon olive oil. Season with black pepper.

Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.

Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.

Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.

Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.