Last night’s supper was a hit with our guests and I was chuffed with the result. I used Greek Sea Bass fillets. I made a dill tomato sauce – will put recipe on separately soon – poured it into a deep oven pan. I added a tbs of capers and a handful of black olives cut in half. I placed the fillets on the sauce – drizzled over some good olive oil and a sprinkling of sea salt and black pepper. Popped it in the preheated oven on 200c for 8 minutes – then added about 150 gm of cooked king prawns. Back in the oven for another 7 minutes. Then I used a slotted spoon to carefully remove the fillets to a warm plate. I then stirred in a tablespoon of crème fraîche into the sauce.
I served it with some chopped chard which I pan fried in a wok in butter for a minute or two – I didn’t want it to wilt too much-left it with a little bite still which I like. Lots of crusty bread needed to mop up the fabulous sauce!