Steamed sea bass Baked omelettes with mushrooms, red onion and Taggiasca olives

The steamed aromatic sea bass it is a satisfying and tasty second course of fish, but at the same time healthy and light, thanks to the steam cooking that keeps the taste and nutritional properties of this dish intact.


  • 2 not very big sea bass
  • 8 cherry tomatoes
  • 4 small potatoes
  • 2 untreated lemons
  • 1 ginger root
  • 1 clove of garlic
  • fresh thyme
  • fresh parsley
  • extra virgin olive oil
  • salt
  • pepper

How to prepare: Steamed sea bass

A second course with an easy-to-prepare side dish using a steamer, in the lower part the potatoes are boiled, while the upper basket steamed the fish with the cherry tomatoes. This is how the aromatic sea bass steamed, a recipe to propose to the family when you want a tasty dish that does not weigh you down. The sea bass, or sea ​​bass, is one of the easiest white fish to find throughout Italy and in all seasons. To save time, you can also buy the sea bass already cleaned and without the entrails.

The mince with which the fish is seasoned is tasty and fragrant, with the addition of exotic note of fresh ginger, a root also known for its beneficial properties, especially during the winter season.

To prepare this fish recipe correctly, it is important never remove the lid from the basket steam during cooking, to maintain the right temperature.

OTHER TASTY RECIPES: Steamed amberjack, Steamed cod fillets, Baked sea bass

Medium Run Preparation Time 15 min Cooking Time 20 min Servings 4

How to prepare: Steamed sea bass

Preparation Steamed sea bass - Phase 1

Preparation Steamed sea bass - Phase 1

To prepare the steamed sea bass, remove the entrails, scale them and remove the gills with scissors. In a small bowl, collect the thyme, a little chopped parsley, the sliced ​​garlic, the grated peel of ½ lemon and a grated fresh ginger. Cover everything with a layer of oil and mix. Salt the inside of the belly of each sea bass and then sprinkle with oil mixed with flavorings using a brush.

Steamed sea bass preparation - Phase 2

Steamed sea bass preparation - Phase 2

Arrange the sea bass in the basket lined with a sheet of wet and squeezed parchment paper together with the halved cherry tomatoes and cover with the leftover chopped herbs.

Cover the surface of each sea bass with one or two thin slices of lemon. Then fill the base pot with water, arrange the peeled potatoes. Place the basket for bunk cooking. Cover and cook for about 20 minutes without ever opening.

Steamed sea bass preparation - Phase 3

Move – without removing the lid – the steamer basket, slice the potatoes and arrange them on serving plates together with the cherry tomatoes. Put half sea bass on each plate, sprinkle with a drizzle of oil, pepper and serve.