Embark on a culinary journey to the sun-drenched coast of Provence with this elegant yet simple recipe for Sea Bass with Mussels. This dish beautifully captures the essence of Mediterranean cuisine, combining tender, flaky sea bass and succulent mussels in a rich, aromatic sauce made with wine, herbs, and fresh vegetables. It looks impressive and tastes even better, making it the perfect choice for a special occasion or a romantic dinner. Let the vibrant flavors of Provence fill your kitchen and delight your senses!
Provençal-Style Sea Bass with Mussels
Ingredients for Provençal-Style Sea Bass with Mussels
- 1 sea bass (500 g, head removed)
- 200 g mussels (in shells)
- 1 onion
- 2 garlic cloves
- 1 red chili pepper
- 100 ml red wine
- 30 g basil
- 40 ml cream
- 50 g butter
- 1/2 lemon
- 6 cherry tomatoes
- olive oil, sea salt, pepper, thyme
How to cook Provençal-Style Sea Bass with Mussels
Take the frozen sea bass out of the freezer 1 hour before cooking. Once the fish has thawed, carefully trim the fins (be careful—they are sharp), then use a special fish knife to scale it. To prevent scales from flying all over the kitchen, I recommend scaling the fish in a deep bowl of water.
Once the fish is scaled, cut open the belly, thoroughly clean out the insides, and rinse the carcass under cold running water.
Scale the fish, cut open the belly, thoroughly clean out the insides, and rinse
With a sharp knife, make deep diagonal cuts on each side, and rub the fish with sea salt.
The cuts are necessary so that the salt, seasonings, and sauce can penetrate the fish well during cooking.
Make deep diagonal cuts on each side and rub the fish with sea salt
In a skillet, melt one tablespoon of olive oil and one tablespoon of butter. Add a finely chopped onion, a minced garlic clove, and half of a minced chili pepper. Sauté the vegetables over moderate heat for a few minutes, season with salt, add a pinch of dried thyme, finely chopped basil, pour in the wine, and cook for 2-3 minutes. Finally, pour in the cream and bring to a boil.
Sauté the vegetables, season with salt and spices, pour in the wine, and finally add the cream and bring to a boil
Pour the sauce into a baking dish, place the sea bass on top, and squeeze a little lemon juice over the fish.
Pour the sauce into a baking dish, place the sea bass on top, and squeeze lemon juice over it
Slice the lemon thinly, and cut the remaining half of the chili pepper into rings. Insert a slice of lemon and two chili rings into each cut on the fish, and arrange the cherry tomatoes around it. Chili can be very spicy, so taste it before adding it to the dish.
Insert a slice of lemon and a couple of chili rings into each cut, and arrange cherry tomatoes around the fish
Melt the remaining butter and drizzle it over the sea bass and tomatoes. Preheat the oven to 170°C (340°F), and place the baking dish in the preheated oven for 25-30 minutes. This is enough time for a fish weighing up to 500g.
Drizzle the sea bass and tomatoes with melted butter and place in the oven
About 7 minutes before it’s done, add the mussels in their shells, spoon the sauce from the dish over the mollusks, and finish cooking, possibly under the broiler. Frozen mollusks should be taken out of the freezer beforehand and left at room temperature for 20 minutes.
Add the mussels in their shells, spoon the sauce from the pan over them, and cook until the sea bass and mussels are done
And there you have it—a spectacular dish worthy of a fine dining restaurant, made right in your own kitchen! Serve the Provençal-Style Sea Bass with Mussels immediately, garnished with fresh basil. For a complete experience, pair it with a crisp Sauvignon Blanc or a light Rosé to complement the seafood. While the recipe suggests red wine in the sauce, a bold choice, a dry red like Pinot Noir can also be an interesting pairing for the meal itself. Don't forget a side of crusty bread to soak up every last drop of that divine sauce. Enjoy this taste of the Mediterranean!
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