A Perfect Summer Supper or lunch for two!
INGREDIENTS – for two
2 Sea bass fillets
1 tin of chopped tomatoes
125 gm quinoa
125 gms brown basmati rice
6 baby plum tomatoes
1 clove garlic chopped
A small bunch of basil and stalks
1 level tsp each of thyme,rosemary and oregano
Pinch or two of dried crushed red chilli -up to you how much heat you like!
Handful of grated parmesan
Rock salt and black pepper
A splash of olive oil and a tbsp of balsamic vinegar
In a small pan add the garlic, dried herbs, the basil stalks chopped and the crushed red chilli… and then the olive oil. Heat gently. Once it just starts to fizz a little, take off the heat, let it cool a little and add the tomatoes, tinned and fresh. Bring to a gentle simmer, add the balsamic vinegar, stir and leave with a lid on for about 15 minutes.
Heat the oven to 160c.
Then cook the quinoa and brown basmati rice as per the instructions. Drain and put to one side when cooked. (You might want to do this first before the sauce if the basmati takes a while.)
In a shallow oven proof dish, scatter some torn basil leaves
Pour over the sauce. Pop the fillets on top. Season the fish with a little rock salt and pepper, then sprinkle over the grated parmesan and a few more torn basil leaves. Cover loosely with a sheet of tin foil.
Then slide it into the oven and bake for 20 minutes.
Gently, with a fish slice, remove the sea bass fillets and pop on a warm plate.
Mix the quinoa and basmati rice into the sauce, then replace the fish, skin removed.
Serve and enjoy!
It’s a cracker and very, very tasty.