| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Sami |
Waitrose1 |
2 |
servings |
INGREDIENTS
| 15 |
ml |
Olive oil; (1tbsp) |
| 1 |
sm |
Onion; finely chopped |
| 2 |
|
Plum tomatoes; skinned, deseeded |
|
|
; and chopped |
| 1 |
|
Clove garlic; finely chopped |
|
|
Salt and freshly ground pepper |
| 100 |
g |
Pine nuts; crushed (3 1/2oz) |
| 8 |
lg |
Basil leaves; plus more for |
|
|
; garnish |
| 2 |
|
Whole sea bass; each weighing |
|
|
; approximately |
| 450 |
|
G; (1lb), gutted, |
|
|
; scaled and cleaned |
| 90 |
ml |
Olive oil; (6tbsp) |
| 15 |
ml |
Balsamic vinegar; (1tbsp) |
| 2 |
|
Plum tomatoes; skinned, deseeded |
|
|
; and chopped |
| 1 |
|
Shallot; finely chopped |
INSTRUCTIONS
THE VINAIGRETTE
Heat the oil in a frying pan, add the onion, tomatoes and garlic and
cook gently for 5 minutes or until soft. Season, then add the pine
nuts and basil and cook for a further 2 minutes.
Stuff both fish with the mixture, and place each fish on a separate
piece of well-greased foil. Wrap into a tight parcel.
Place on a baking tray in a preheated oven 190ºC, 375ºF, gas mark 5
for 25 minutes or until cooked.
The vinaigrette: whisk together the olive oil and balsamic vinegar in
a small saucepan. Add the tomatoes and shallot, season and gently warm
through.
Check that the fish is cooked; the flesh should be firm and flake
easily. Remove from the foil, transfer to an oval plate and spoon the
dressing over the top. Garnish with chopped basil leaves.
Converted by MC_Buster.
NOTES : Stuffed with tomatoes, basil and pine nuts, then baked in
foil, the sea bass is moist and full of flavour.
Converted by MM_Buster v2.0l.
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