Sea Bass With Lemon And Vegetables

Preparation:

Preparation: Wash the fish fillets and dry them with a clean towel. Peel the onion and wash it; remove the toughest leaves and stems of the fennel, wash and dry it; trim the carrots, peel and wash them; clean the leeks by depriving them of the outer leaves, the roots and the harder green part, then wash them carefully. Clean the celery, remove the filaments and wash it carefully. Cut all the vegetables into strips. wash the anchovies under running water, remove the salt and the bone and cut them into small pieces. Wash the lemon carefully, dry it and cut 4 thin slices. In a saucepan, heat two tablespoons of oil, add the vegetables, let them dry, keeping them on a moderate heat for about 10 minutes and mixing them from time to time; then season them with salt and pepper. Brush a baking dish with the remaining oil, distribute the wilted vegetables and the pieces of anchovies and mix. Arrange the fish fillets on top and on top of each one a slice of lemon, a little chopped chives and thyme, a few rosemary leaves and a pinch of salt and pepper. Cover the baking dish with a sheet of metallic kitchen paper, place it in a preheated oven at 180 degrees and cook the fillets for 12 minutes. Remove from the oven, arrange the sea bass fillets on a serving plate and serve immediately with the prepared vegetables.