Ingredients

• 1 pc clean bass
• 400 g white asparagus
• 20 pcs dried tomatoes
• 8 pcs new carrots
• 4 pcs new zucchini
• pitted Taggiasca olives
• vegetable broth
• rocket salad
• dry white wine
• extra virgin olive oil
• salt
• pepper

For the recipe of sea bass, asparagus, courgettes and baked carrots, peel and cut the zucchini and asparagus into large pieces; peel the carrots; chop the dried tomatoes. Put the sea bass in a baking dish with the zucchini, asparagus, carrots, dried tomatoes and a handful of Taggiasca olives; season with oil, salt and pepper, 4-5 ladlefuls of broth and 1/2 glass of white wine. Bake at 200 ° C for about 30 minutes. Serve the sea bass with the vegetables, adding the rocket leaves.

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