Name: Bass with Grilled Vegetables
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 servings
Cuisine: Spain
Ingredients: 200 g bass fillet; 1/2 zucchini; 1/2 red bell pepper; 100 g green asparagus; 1 garlic clove; 1/2 lemon; 1 tbsp olive oil extra virgin; parsley; salt

Quick and very light dinner. White, lean fish with various vegetables.

Ingredients

How many are you cooking for?

Original recipe for 1 servings

200 g bass fillet
1/2 zucchini
1/2 red bell pepper
100 g green asparagus
1 garlic clove
1/2 lemon
1 tbsp olive oil extra virgin
parsley
salt

Step by step

Follow the timeline: technique icon, time and temperature when relevant.

Step 1 Grill 6 min

Cut the vegetables into strips and grill them on a plancha for 6 minutes.
Step 2 Grill 3 min

Season the bass and grill it for 3 minutes per side. Measure the ingredients before you start.
Step 3 Serve

Serve with sliced garlic, parsley, and lemon. Watch the timing: the right point makes the difference.

Storage

Store in the fridge in a sealed container for up to 3 days. Reheat gently on the stove or microwave 1–2 min. Freeze only if the recipe allows.

Chef tips

Mise en place: chop and weigh before cooking so you don't run over time.
Taste for salt at the end; broths and canned foods already add sodium.
For meal prep, keep dressings separate until serving.

Allergens

Fish

Diet

Not vegetarian (contains animal products)

Variations

Substitutions for a vegan version

Instead of: animal protein from recipe

Use: tempeh, smoked tofu or cooked legumes in the same quantity

Why: Animal protein provides amino acids and umami; tempeh or legumes cover protein and satiety.

Tip: Marinate the tempeh for 10 minutes with soy sauce and garlic before sautéing for a more intense flavor.

Other variations

Lighter version: reduce oil to 1 tablespoon and increase vegetable quantity in Grilled Bass with Vegetables.
Batch cook: double the quantities and store in containers for up to 3 days in the refrigerator.

Quick summary

At-a-glance while you cook. Full details are in the step-by-step.

1 Cut the vegetables into strips and grill them on a plancha for 6 minutes.
2 Season the bass and grill it for 3 minutes per side. Measure the ingredients before you start.
3 Serve with sliced garlic, parsley, and lemon. Watch the timing: the right point makes the difference.