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Pastina Trattoria
Australian Sea Bass with caramelized onions and Balsamic Vinegar of Modena PGI
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6 oz Australian sea bass - filleted
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1 medium onion
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1 garlic clove
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1 head cauliflower
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Extra virgin olive oil
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4oz Aged Balsamic Vinegar of Modena PGI
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Salt and pepper to taste
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PROCEDURE:
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Chop and steam cauliflower.
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Cook it and sautée with extra virgin olive oil, salt and pepper until fork tender.
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Chip and sautée onion on low heat until caramelized.
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Combine with Balsamic Vinegar of Modena PGI and sautée until glazed.
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Pan sear sea bass and then sautée with garlic and extra virgin olive oil.
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Using the cooked cauliflower as a bed, place the sea bass and garnish with Balsamic Vinegar of Modena PGI glaze and caramelized onions.

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