Lup de mare cu rosii cherry si masline – reteta simpla, aromata si plina de prospetime! Daca visezi la o masa mediteraneana, dar nu ai chef de complicatii, reteta asta cu lup de mare cu rosii cherry si masline e exact ce-ti trebuie. Se face usor, arata bine in farfurie si are acel gust curat si proaspat pe care il iubesti la preparatele cu peste. Este un fel de mancare simplu si elegant, in care ingredientele fac totul: peste proaspat, rosii dulci, masline sarate si un strop de ulei de masline – toate coapte la pachet intr-o aroma perfecta.

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INGREDIENTE (pentru 2 portii)

• 2 bucati lup de mare
• 250 grame rosii cherry
• 75 grame mix de masline fara samburi
• 4 catei usturoi
• 1/2 legatura patrunjel
• 2 linguri ulei de masline
• 2 cartofi
• Sare

Incepem cu pestele: il curatam bine de solzi si il evisceram (sau il rugam pe domnul de la pescarie sa o faca). Il spalam si il tamponam cu un servet absorbant. Apoi presaram sare peste el si il lasam cateva ore la frigider – un truc simplu care intensifica gustul.

Intre timp, curatam cartofii si ii taiem felii subtiri. Ii fierbem timp de 10 minute, apoi ii scurgem bine intr-o strecuratoare.

Intr-un bol, amestecam rosiile cherry intregi, maslinele, usturoiul zdrobit, patrunjelul tocat marunt si uleiul de masline. Asta va fi garnitura aromata care insoteste perfect pestele.

Luam doua foi de hartie de copt si asezam pe fiecare cate un pat de felii de cartofi. Peste ele punem cate un peste si jumatate din amestecul de rosii si masline. Impachetam bine totul in hartia de copt, apoi si in folie de aluminiu – ca un pachetel aromat.

Introducem totul in cuptorul preincalzit la 180°C timp de 30 de minute. Apoi desfacem cu grija folia si hartia si mai lasam pestele in cuptor inca 15 minute, ca sa se rumeneasca frumos si sa prinda culoare.

Servim cald, direct din cuptor, cu toata bunatatea de rosii si masline alaturi. Merge perfect cu o felie de paine rustica, un vin alb rece si multa pofta.

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English version

Sea Bass with Cherry Tomatoes and Olives

Sea Bass with Cherry Tomatoes and Olives – A Simple, Flavorful, and Fresh Recipe! If you’re dreaming of a Mediterranean meal but want to keep things easy, this sea bass with cherry tomatoes and olives is exactly what you need. It’s quick to make, looks beautiful on the plate, and has that clean, fresh flavor you love in fish dishes. This is a simple and elegant recipe where the ingredients do all the work: fresh fish, sweet tomatoes, salty olives, and a drizzle of olive oil – all baked together in a perfectly aromatic package.

INGREDIENTS (for 2 servings):

• 2 whole sea bass
• 250 g cherry tomatoes
• 75 g pitted olive mix
• 4 garlic cloves
• ½ bunch fresh parsley
• 2 tablespoons olive oil
• 2 potatoes
• Salt

Start with the fish: scale and gut it thoroughly (or kindly ask the fishmonger to do it for you). Rinse it and pat it dry with paper towels. Sprinkle it generously with salt and let it rest in the fridge for a few hours – a simple trick that really boosts the flavor.

Meanwhile, peel the potatoes and slice them thinly. Boil for 10 minutes, then drain well in a colander.

In a bowl, combine the whole cherry tomatoes, olives, crushed garlic, finely chopped parsley, and olive oil. This will be the flavorful garnish that pairs perfectly with the fish.

Take two sheets of parchment paper and place a layer of potato slices on each. Place a fish on top of each bed of potatoes and spoon half of the tomato and olive mixture over each. Wrap everything tightly in the parchment paper, then again in aluminum foil – like a little aromatic parcel.

Bake in a preheated oven at 180°C (350°F) for 30 minutes. Then carefully unwrap the foil and parchment and return the fish to the oven for another 15 minutes to brown nicely and develop a bit of color.

Serve hot, straight from the oven, with all the goodness of the tomatoes and olives. It goes perfectly with a slice of rustic bread, a chilled glass of white wine, and a big appetite.

If you enjoyed this Sea Bass with Cherry Tomatoes and Olives recipe, you might also like Baked Calamari with Tomatoes and Olives, Salmon Skewers with Mashed Beans, Spinach and Broccoli or Oven Baked Sea Bream with Vegetables.

ENJOY OUR RIDE!

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