Mexican Inspired Sea Bass
4 x 200g/250g sea bass fillets – filleted, scaled and pin bones removed (preferably Cornish line caught)
1 large English onion, peeled and finely chopped
1 bay leaf
A good pinch of finely shredded coriander
2 fat garlic cloves, peeled and chopped
6 large vine ripe tomatoes or semi-dried tomatoes
A generous glug of good quality olive oil
1 fresh red chilli
10 pitted queen green olives
Juice of a lime
1 teaspoon of surfine baby capers
Flaked sea salt and freshly milled white pepper
Method:
- Sweat the onion, garlic and bay leaf in the olive oil over a moderate heat for five minutes without any colour.
- Submerge the tomatoes in boiling water for thirty seconds and then refresh in iced water. Remove the skins, de-seed, roughly chop the tomatoes and add them (juice and all) to the softened onions. Finely chop your chilli and add to the pan. Continue to cook over a low heat for 15 minutes.
- Slice the queen green olives and add to the pan with the lime juice and baby capers. Season as required and simmer for a further fifteen minutes.
- Simply fry the sea bass fillets in a little olive oil and foaming butter skin side down first for about three minutes each side.
- Add the finely shredded coriander to the tomato fondue and sit a crispy skinned sea bass fillet neatly on top of a good spoonful of tomato on each serving plate. Finish with a little olive oil (or basil oil).
Ingredients:
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