Oven roasted pine encrusted sea bass with artichoke and toma

Yield: 1 servings

Measure Ingredient
1 large Sea bass
4 \N Artichokes
40 grams Pine nuts; (11/2oz)
1 \N 200 gram tin artichokes in olive oil
6 \N Fresh ripe plum tomatoes
200 grams Wild rocket leaves; (7oz)
1 \N Sprig fresh thyme
20 grams Chopped flat leaf parsley; (3/4oz)
2 \N Shallots; peeled and chopped
10 \N Cloves garlic; peeled
3 \N Lemons
\N \N Flour
\N \N Olive oil
\N \N Double cream
\N \N Salt and pepper

To cook the artichoke, cut all the leaves off and the stalk and trim them to the heart and place them in a pan of boiling salted water with lemon juice and a little flour in it. Cut the tomatoes in half and place in a oven tray, season with olive oil.

Add 2 chopped cloves of garlic, fresh thyme and 1 chopped shallot, place in a preheated oven to 200øC/400øF/gas mark 6 for about 20 minutes to soften.

At the same time remove any excess scales from the fish, place on an oven tray and season with salt and pepper. Chop the pine nuts and add to the top also a few slices of lemon and some garlic cloves around the side. Drizzle with olive oil and place in the oven to cook, this should take about 20 minutes at the same temperature as the tomatoes.

Once the artichokes are cooked remove from the pan, dry and chargrill them on a griddle pan, with seasoning and olive oil.

Combine the warm tomatoes, both artichokes, roasted garlic cloves from the sea bass and some lemon juice together. Chop the remaining shallot, thyme and parlsey and add to the dressing with rocket going in last.

Serve the bass on a larger platter with the warm salad on the side.

Converted by MC_Buster.

Per serving: 592 Calories (kcal); 19g Total Fat; (23% calories from fat); 44g Protein; 90g Carbohydrate; 35mg Cholesterol; 553mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 13 Vegetable; 1 Fruit; 2½ Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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