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Sea bass with green bread, light vegetable mix and aromatic herbs

  • 2 Seabass, 500 g each
  • 600 g Orogel Light Vegetable Mix
  • 100 g red ripe tomatoes
  • 6 slices of sandwich bread
  • basil
  • parsley
  • sage
  • rosemary
  • garlic
  • extra virgin olive oil
  • 2 orange calendula flowers
  • salt
  • pepper
Main Courses


  1. Clean, fillet, wash the sea bass and put it in the refrigerator. Remove the crust from sandwich bread, cut it into pieces and blend it with basil and parsley.
  2. Prepare a mixture with some sage, chopped garlic and rosemary, and oil in a casserole.Add the Light Vegetable Mix, diced red tomatoes, salt and pepper and heat for a few minutes.
  3. Season the fillets with oil salt and pepper, sprinkle with the previously prepared green bread and bake in an oven at 200°C for 5 minutes.
  4. Pour the hot accompaniment in the center of a plate then add the freshly baked fillets. Pour a drizzle of oil, a sprig of rosemary and a few marigold petals.
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