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.

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