Rolled sea bass fillets with smoked bacon and grilled zucchini with Prosecco

Name: Rolled sea bass fillets with smoked bacon and grilled zucchini with Prosecco
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 8
Ingredients: Sea bass (sea bass) (two of 550 g each) 2.4 lbs; Zucchini 1 ¾ cup; Pancetta tesa smoked (thinly sliced) 4.6 oz; Prosecco 3.5 oz; Extra virgin olive oil 2 tbsp; Fine salt to taste; Black pepper to taste

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160

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 160
Carbohydrates g 0.9
of which sugars g 0.9
Protein g 16
Fats g 9.4
of which saturated fat g 2.36
Fiber g 0.3
Cholesterol mg 49
Sodium mg 363

Difficulty: Easy
Prep time: 30 min
Cook time: 5 min
Makes: 8 pieces

PRESENTATION

So here's the thing: rolled sea bass fillets with smoked bacon and grilled zucchini? It's a flavor explosion. Seriously good. Wrapping fish in bacon, believe it or not, comes from Anglo-Saxon kitchens, but this version—with pancetta, branzino and a splash of Prosecco—adds a fun twist. You get this tender fish paired with the salty punch of pancetta, all wrapped up with soft, slightly crispy grilled zucchini. Really tasty.

It's one of those dishes that looks fancy but is, like, really easy. People often don’t expect how land and sea can mix so well, but trust me, one taste and they'll get it. The way the mild sea bass contrasts with the smoky bacon? So good. And when the veggies are cooked just right—still a bit moist—it’s perfect. Planning a dinner or maybe hoping to wow your friends? This dish is a winner.

Serving these seafood recipes as appetizers, with a chilled glass of Prosecco pairing, gets everyone chatting. Folks might be surprised by the combo, but there's something about that light, tangy wine that just makes it work. This approach isn't your usual rolled fish fillet; pancetta adds a bold flavor. You can switch things up, too—try different grilled vegetables or another white wine to keep it fresh.

Whether you’re into healthy fish recipes or just want to impress at your next gathering, this bacon-wrapped sea bass hits the mark every time. And look, the way people’s eyes light up when they taste the sweet zucchini, smoky bacon, and soft fish? Worth it. Someone's bound to ask for seconds before the plate makes it around. For sure. It’s a solid pick for anyone into quick seafood meals that still feel like a treat. Plus, it's so so delicious, you'll find it hard to resist making it again.

INGREDIENTS
Ingredients for 8 rolls: Sea bass (sea bass) 2.4 lbs (1100 g) - (two of 550 g each); Zucchini 1 ¾ cup (200 g); Pancetta tesa 4.6 oz (130 g) - smoked (thinly sliced); Prosecco 3.5 oz (100 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Rolled sea bass fillets with smoked bacon and grilled zucchini with Prosecco

To prepare the rolled sea bass fillets, first start by cleaning the fish. Take the first sea bass, place it under running water in the sink, and then use a scaler to remove the scales 1. Next, cut along the belly of the fish up to the head using a pair of scissors 2. Remove the innards 3,

then rinse thoroughly under running water to remove blood and any residues 4. Transfer back onto the cutting board, remove the head 5, and then, holding the knife parallel to the work surface, make a deep cut along the backbone of the sea bass, close to the bone, to separate the first fillet 6.

Turn the fish over and repeat the process on the other side to obtain the second fillet. Using a sharp knife, remove the central reddish part of the fillets 7 and use tweezers to remove any remaining bones 8. Holding the knife horizontally, finally separate the flesh from the skin 9. Repeat with the second sea bass to obtain 2 more skinless fillets.

Now move on to the zucchini: wash them and cut into very thin slices lengthwise 10, then grill for a few minutes on each side on a hot grill 11. Proceed with assembling the rolls. First, make a vertical cut in the center of each fillet to obtain 2 narrower fillets from each 12.

Place on the cutting board, one above the other, 3 slices of bacon 13 and lay a narrow fillet on top 14. Finally, place a slice of grilled zucchini on top of the fillet 15.

Roll the bacon, fillet, and zucchini onto themselves to form your rolls 16 and secure them with a toothpick to prevent them from opening 17. Heat the oil in a large non-stick pan, and when it's hot, place the rolls to brown for 2-3 minutes, turning them often on all sides using a pair of tongs 18.

Season with salt and pepper, then deglaze with the Prosecco 19. Wait for the wine to evaporate: at this point, the rolls will be ready 20. Serve and enjoy the rolled sea bass fillets with smoked bacon and grilled zucchini with Prosecco hot 21.

Storage

The rolled sea bass fillets can be stored in the refrigerator covered with plastic wrap for up to 2 days. They can be prepared and frozen, preferably before cooking.