Branzino, shrimp, and clams in a roasted garlic white wine sauce with vegetables 

Clam and shrimp sauce for an easy, fast and tasty first course of fish. A simple sauce of cherry tomatoes enriched by the unmistakable flavor of clams and pulpy prawns. The clam and shrimp sauce is also excellent to serve with croutons and in this case it becomes a very popular second course of fish. A versatile recipe with clams and prawns always very appreciated. Just add the clams with their intense flavor in a stew with garlic and tomato! In this recipe, I embellishes it with clams, another tasty and healthy raw material.

Usually I do not like fish it's too "messy". I prefer simple recipes, without too many preparations. Not because I don't like it or I don't eat it, but because for some reason I always thought it was obvious to put, for example, the recipe for baked fish. Yet, this version certainly deserves an exception. It is a very simple preparation, but I love it, because the vegetables are flavored perfectly and go well with the fish, which in this way is not accompanied by the "usual" potatoes. 

Are you tired of the usual fish recipes? I recommend you try this: sea bass in clam sauce: two flavors that blend wonderfully. Regularly include fish in a diet is highly recommended. Fish products, in fact, are a source of nutrients necessary to maintain good health, especially proteins of very high biological value. If you are tired of the usual recipes, I recommend you try this: sea bass in clam and shrimp sauce. Sea bass is also known as sea bass. Sea bass is known, in the various regions, with different dialectal names to learn more click here: https://it.wikipedia.org/wiki/Dicentrarchus_labrax

Ingredients

2 large sea bass fillets

red prawns 4

500 grams of clams

1/2 glass of water

1 glass of wine

1 chili

2 cloves of garlic

salt, pepper, fresh parsley

PREPARATION

Shell and clean the tails of the shrimp wrapping around, to each, a fillet of sea bass so that the tail stands. Steam the rolls for 3/4 minutes. Also slice the onion and crush the garlic. Combine all the vegetables in a bowl, add the remaining parsley and season with a nice pinch of salt, pepper and a nice round of oil. Stir with your hands, then put the vegetables in the pan all around the fish. Bake in a hot oven at 190 degrees C for 30 minutes. Serve hot. Garnish with fresh parsley and chili, both chopped.