A Sea Bass and Giant Cous Cous Supper

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I created this recipe, like so many of us do, to use up some ingredients I had lingering in the fridge and store cupboard. But they had to go with the 2 sea bass filets I had just bought!

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Ingredients for 2 to 3

100 gm Giant Cous Cous – I use Merchant Gourmet brand

A little olive oil

1 tulip shallot diced

Half a red pepper thinly sliced

A bunch of flat leaf parsley

400 gm tinned tomatoes

1 red chilli deseeded and sliced thinly

2 sea bass fillets – or any white fish frankly!

A little water

Method

  1. Cook the cous cous as per the packet instructions – I pan fry them gently in a little olive oil for 5 minutes then add about 100 gm of water and let them simmer gently away for about 15 minutes. Then drain and put to one side.
  2. In a wok or large saute pan, heat a tablespoon of olive oil and add the chopped shallot, red pepper and chilli. Fry gently til the onion softens and starts to turn a little golden.
  3. Add the tomatoes and stir. Season to taste.Cook gently for around 20 minutes. til you have a nice velvety sauce.
  4. Now add the cous cous and stir. 
  5. In a separate frying pan cook the fish in a little olive oil – skin side down first for 2 minutes then gently turn and cook for another 2 minutes. Remove from pan and flake away the white meat from the skin and add to the sauce. Gently move it around and then add a handful of chopped parsley.

Simple, I know, but stunning and sexy as fish suppers go!

 

 

 

 

 

Spicy Sea Bass on a Basmati and Quinoa Bed

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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

METHOD

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.

 

 

 

 

 

Sea Bass and eat it!

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SPIGOLA AL FORNO CON LIMONI

IMG_5651Possibly one of my favourite fish – creamy, succulent sea bass  – so easy to cook and the flavours are immense. This dish brings out the best in the bass – easy to cook and a super light lunch or early summer supper. The fennel also just bursts into life in this dish. You could use other fish – and you could pimp the dish by adding king prawns – but this basic recipe hits the spot for me!

FOR 2

Olive oil

3 garlic cloves finely sliced

1 fennel bulb, cored and cut into slices

1 small lemon, cut into small chunks

1 red chilli, deseeded and cut into long strips

2 sea bass fillet

2 large potatoes, thinly sliced

Sea salt

METHOD

Preheat the oven to 180c. Splash olive oil in a roasting tin snug enough to fit the fillets. Add the fennel, garlic, potato and lemon plus the chilli strips. Stir to coat everything.

Place in the hot oven for 30 minutes, stirring half way through. Meanwhile, make 3 cuts in the skin of the sea bass, and sprinkle with sea salt.

When the 30 minutes is up, remove dish from the oven and sprinkle a little sea salt over everything, then add the fillets, skin side down on the top of the mixture.

Drizzle the fish with a little more olive oil, then return to the oven for 20 minutes.

This has been one of my favourite lunch dishes so far this summer – I hope it becomes one of yours too!

Sea Bass in a creamy tomato and dill sauce with Chard..

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Sea Bass in a creamy tomato and dill sauce with Chard..

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!