Sea bass with sauce vierge
- Portion size: Serves 4
- Takes 15 min to make and 25 min to cook
- Difficulty: easy
Simple summer produce is put to fantastic use in this simple yet smart Mediterranean sea bass dish by Marco Pierre White.
For something similar, take a look at this sea bass traybake bursting with red peppers, tomatoes and pine nuts.
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Ingredients
- 8 small vine tomatoes
- 150ml olive oil, plus extra for brushing and cooking
- Pared zest and juice of 1 lemon
- 2 tsp coriander seeds
- Handful fresh basil leaves
- 4 handfuls rocket leaves
- Handful fresh chervil
- 200g cherry tomatoes, quartered
- 1 fennel bulb, quartered
- 4 small sea bass, cleaned and heads removed
- Extra-virgin olive oil, for drizzling
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Method
- Preheat the oven to 180°C/fan160°C/ gas 4. Place the vine tomatoes in a bowl, pour over boiling water from the kettle and leave for 30 seconds. Drain, refresh under cold water, then peel away the skins. Deseed and chop the tomatoes, then put in a pan over a low heat with the olive oil, lemon juice, coriander seeds and basil. Warm through for 15 minutes. Season well.
- In a bowl, mix the rocket, chervil, cherry tomatoes and the lemon zest.
- Heat a griddle pan over a medium heat, brush the fennel with a little oil and griddle for 5-6 minutes, turning occasionally. Set aside.
- Season the sea bass. Heat a little oil in a frying pan over a medium-high heat. Fry the fish for 1 minute each side, then place on a baking sheet and bake for 5 minutes.
- Divide the salad, fish, sauce vierge and fennel among plates and drizzle the salad with extra-virgin olive oil.
Nutrition
- 479kcals Calories
- 37g (5.4g saturated) Fat
- 31.2g Protein
- 7.2g (6.5g sugar) Carbs
- 0.3g Salt
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