Magna Carta recipes

Sea bass in a herb crust, filled with pistachio cream and textures of tomato

Category: Main dish

Ingredients for 1 portion:

  1. 200 gr. Sea bass fillet
  2. 50 gr. Pistachio cream
  3. 200 gr. Pomodorella sauce
  4. 150 gr. Spicemix del Μondo Nordic
  5. 50 gr. Fresh semi-dried tomato 
  6. 50 gr. Yellow semi-dried cherry tomatoes 
  7. 30 gr. Aceto Balsamico with Passion Fruit flavoring
  8. 120 gr. Rosso rice 
  9. 1 egg
  10. Salt & pepper

Preparation Time: 15 minutes


  1. Season the sea bass with salt and pepper.
  2. Pass the side of the skin through the egg and then bread it with the spicemix del mondo Nordic.
  3. Sauté the bass on both sides and place it on an absorbent paper towel.
  4. Fill it with the pistachio cream.
  5. Boil the rosso rice in salted water for about 20 minutes.
  6. Place the pomodorella sauce in the thermomix at 90 degrees for 20 minutes until it becomes a cream and add the aceto balsamico passion fruit flavoring.
  7. Cut the fresh semi-dried tomato in half.
  8. Decorate your dish with the yellow semi-dried cherry tomatoes.
  9. Serve