Sea bass with sauce vierge
- August 2009
- Serves 4
- Takes 15 min to make and 25 min to cook
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.
- Dairy-free recipes
- 37g (5.4g saturated)
- 7.2g (6.5g sugar)
- 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
- 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.
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