Roasted Sea Bass Fillet with Apples and Cider
Sea Bass Fillet with Apples: A Culinary Journey to Normandy

Normandy, a land of excellence, is famous for its exceptional products: creamy milk, refined cider, and of course, its flavorful apples. It is here, between the shores of Mont-Saint-Michel and the Normandy orchards, that the inspiration for this elegant recipe for Roasted Sea Bass Fillet with Apples comes from. This dish combines the freshness of the sea with the sweetness of local apples, offering a refined and delicate culinary experience.

The sea bass, a prized fish known for its tender and flavorful flesh, pairs wonderfully with the apples from the region, which are known for their quality and unique taste. Whether Granny Smith or Golden, the apples add a sweet and slightly tangy note that elevates the fish. Mont-Saint-Michel, located not far from the Normandy region, is an iconic destination, and just like this recipe, it embodies the perfect union of land and sea.

Roasted Sea Bass Fillet with Apples in Quarters and Cider

Ingredients:

• 4 sea bass fillets
• 3 apples (Granny Smith or Golden), cut into quarters
• 1 red onion, finely sliced
• 2 tablespoons butter
• 2 tablespoons neutral oil
• 1 sprig rosemary
• Salt and pepper to taste
• Juice of 1 lemon
• 100 ml cider
• 50g brown sugar

Instructions:

Cooking the Apples and Onions:

1. Preheat the oven to 200°C (390°F).
2. Cut the apples into quarters, removing the core and seeds.
3. In a pan, melt the butter with 1 tablespoon of butter and neutral oil.
4. Add the sliced onion and sauté until translucent.
5. Add the apple quarters and cook for about 5-7 minutes until they begin to lightly brown and soften.
6. Add a pinch of salt.
7. Sprinkle with brown sugar.
8. Deglaze with 100 ml of cider (or less if you prefer a milder flavor) and let it reduce by half. The cider and brown sugar will slightly caramelize the apples, adding a beautiful fruity flavor.
9. Place the apples in the oven for a bit more crispiness.
10. Set aside.

Cooking the Sea Bass in the Oven:

1. Place the sea bass fillets, skin-side down, on a baking sheet lined with parchment paper.
2. Drizzle the sea bass fillets with lemon juice and 1 tablespoon of clarified butter.
3. Roast in the oven for about 6-10 minutes, or until the fish is opaque and flakes easily with a fork. The fillets should remain slightly pink at the bone.

Serving:

1. Remove the dish from the oven and serve immediately.
2. Arrange the sea bass fillets with the caramelized apple quarters around them. You can add a sprig of fresh thyme for garnish.

Tips:

• Serve this dish with a side of endive salad and a creamy mushroom risotto.
• For a sweet-savory twist, you can add a tablespoon of honey while cooking the apples and onions. This little addition will offer a subtle sweetness that complements the roasted sea bass perfectly.
• Pair this dish with a dry white wine such as Chablis or Sancerre to elevate the entire dining experience.

Normandy: Excellence in Every Ingredient
From the authenticity of Mont-Saint-Michel to the sweetness of the Normandy orchards, this recipe for Roasted Sea Bass Fillet with Apples is a celebration of Normandy's culinary artistry. The combination of fresh fish and local apples, grown in orchards near Mont-Saint-Michel, is a tribute to this region that embodies both the richness of the sea and the land.

Whether you're a fan of refined cuisine or simply a lover of fresh produce, this simple yet elegant dish will transport you directly to the heart of Normandy.