Sea bass with tomato fondue, asparagus and sauce vierge
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Fillets seabass; each approx 180g | |
| ; (6oz) skin on | ||
| 1 | large | Bulb fennel; finely sliced |
| 4 | tablespoons | Extra virgin olive oil |
| Juice and zest of 1 large unsprayed lemon | ||
| Salt and pepper | ||
| 2 | Shallots; peeled and finely | |
| ; chopped | ||
| 2 | Cloves garlic; peeled and finely | |
| ; chopped | ||
| 3 | tablespoons | Olive oil |
| 2 | Beef steaks tomatoes; cored, seeded and | |
| ; roughly chopped | ||
| 2 | tablespoons | Balsamic vinegar |
| 100 | millilitres | Extra virgin olive oil; (3 1/2fl oz) |
| Zest and juice of 1 lemon | ||
| 2 | Tomatoes; skinned, seeded and | |
| ; diced | ||
| 12 | Spears of asparagus; blanched and cut | |
| ; into 3 | ||
| 12 | Green and 12 black olives; each stoned and cut | |
| ; in half | ||
| 1 | small | Bunc basil; picked and finely |
| ; sliced | ||
| Salt and dried chilli to season | ||
Directions
TOMATO COMPOTE
SAUCE VIERGE
Mix the sliced fennel together with the olive oil and lemon juice; season well and set aside.
For the tomato compote sweat the shallots and garlic in the olive oil until translucent. Add the tomatoes and balsamic vinegar, cook over a medium heat for about 10 minutes, most of the liquid should be evaporated. Season well and keep warm.
Season the seabass and pan fry for about 2 minutes on the flesh side in a little olive oil. Turn onto the skin side then fry for a further 3 minutes, then finish in the pre-heated oven for 2 more minutes. Keep warm.
Mix the ingredients for the sauce vierge, season well and set aside.
Serve the seabass on top of the fennel mixture and tomato compote, then spoon the sauce vierge and aspargus vierge and asparagus around.
Converted by MC_Buster.
Per serving: 440 Calories (kcal); 47g Total Fat; (92% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.