Monday 9th December 2019
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Serves 4
Preparation time: 10 minutes
Cooking Time: 5 minutes

Ingredients
4 fillets of sea bass
1 large courgette
1 large carrot
1 broccoli head
1 red, 1 yellow
1 green pepper
100g of wild rocket
4 tomatoes
50ml of extra virgin olive oil
1 tablespoon of chopped fresh basil
Pinch of ground fennel seeds
1 tablespoon of white wine vinegar
Maldon salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Pan fried wild sea bass, tagliatelle of fresh summer vegetables and cured tomato salsa

METHOD
Season the sea bass with salt then pan roast on medium heat in a non-stick pan with one tablespoon of oil, meat side first to brown nicely.

With the help of a potato peeler, slice the vegetables, apart from the broccoli. Blanch in salted boiling water for one minute, drain and mix with the rocket and place in the centre of the plate.

For the salsa, make a cross incision on the bottom of the tomatoes, blanch in boiling water for 20 seconds, drain and place in cold water for 2 minutes. Peel the skin off, cut the tomatoes in half and discard the seeds. Put the tomatoes in a bowl with the oil, vinegar, basil, fennel and Maldon salt. Let them marinate for one hour.

When ready, dice the tomatoes and mix with the juices.

Before serving, sauté the wild garlic with a little oil and salt.

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