Smoked Bacon and Grilled Zucchini Sea Bass Roll-Ups with Prosecco
Category: Main Dishes
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Sea Bass (or Branzino) fillets | 1100g |
| Zucchini | 200g |
| Smoked Pancetta (or Pancetta Tesa) | 130g |
| Prosecco | 100g |
| Extra Virgin Olive Oil | 30g |
| Salt | to taste |
| Freshly Ground Black Pepper | to taste |
Instructions:
Preparing the Fish:
-
Clean the Sea Bass
Start by cleaning the sea bass. Begin by placing the fish under cold running water. Use a fish scaler to gently remove the scales. Then, using a sharp knife, make an incision along the belly of the fish, from head to tail. Carefully remove the innards, ensuring no residual blood or impurities remain. Rinse the fish thoroughly under water. -
-
Fileting the Fish
Place the fish on a clean cutting board. Cut off the head, and then flip the fish to remove the fillets from both sides, ensuring you remove any remaining bones. Using a sharp knife, remove the dark central strip of the fillet. To separate the fillet from the skin, hold the knife flat to the fillet and carefully slide it off the skin. Repeat this process with the second sea bass to get two skinless fillets from each fish.
Preparing the Zucchini:
- Slice and Grill the Zucchini
Wash the zucchini thoroughly and slice it into very thin, lengthwise strips. Heat a grill pan or griddle over medium-high heat, and grill the zucchini slices for 1–2 minutes per side, or until they have nice grill marks. Set them aside to cool.
Assembling the Roll-Ups:
- Form the Roll-Ups
To form the roll-ups, start by cutting each sea bass fillet in half lengthwise, creating two thinner strips from each fillet. Lay out three slices of pancetta on a cutting board, one on top of the other. Place a slice of grilled zucchini on top of the pancetta, and then place the smaller fillet of sea bass on top of the zucchini. Carefully roll the pancetta, zucchini, and fish fillet together, securing them into a tight roll.
Cooking the Roll-Ups:
-
Pan-Sear the Roll-Ups
In a large non-stick frying pan, heat the extra virgin olive oil over medium-high heat. Once the oil is hot, add the roll-ups to the pan. Cook for 2–3 minutes, turning frequently with tongs to ensure the fish is evenly browned and cooked on all sides. Season with salt and freshly ground black pepper to taste. -
Add Prosecco and Finish Cooking
Once the roll-ups are nicely browned, pour in the Prosecco to deglaze the pan. Allow the wine to cook off, which should take about 2–3 minutes. This will infuse the roll-ups with a subtle, aromatic flavor that pairs beautifully with the fish and pancetta.
Serving:
- Plate and Serve
Once the Prosecco has evaporated, remove the roll-ups from the pan and arrange them on a serving platter. Serve the Smoked Bacon and Grilled Zucchini Sea Bass Roll-Ups immediately, garnished with a sprinkle of fresh herbs if desired. These roll-ups are best enjoyed hot, paired with a crisp salad or your favorite side dish.
Tips:
- You can substitute the sea bass with other firm white fish such as cod or haddock if you prefer.
- If you can’t find pancetta, smoked bacon can be used as a great alternative for the signature smoky flavor.
- For an extra touch, garnish with fresh lemon zest or a drizzle of olive oil before serving.
Nutritional Information (per serving):
Note: This is an estimate and can vary based on the specific brands of ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 25g |
| Carbohydrates | 4g |
| Fat | 20g |
| Saturated Fat | 5g |
| Fiber | 1g |
| Sodium | 350mg |
| Cholesterol | 60mg |
Enjoy this refined and elegant dish as the centerpiece of your next dinner party or family gathering. The delicate flavors of the sea bass, combined with the smoky pancetta and the subtlety of grilled zucchini, are elevated by the effervescent and dry finish of the Prosecco. A perfect balance of flavors and textures in every bite!
