INGREDIENTS

INSTRUCTIONS

For the confit: Slice the aubergine and place on a roasting tray with
the olive oil, shallot, garlic and roast in the oven at
180øC/350øF/gas mark 4 for 30    minutes. tray.  Part cook the fennel
in some boiling water. Drain, heat a little  olive oil in a pan, add
the chorizo, fennel, tomatoes and aubergine  and season well. Add the
garlic and cook slowly for about 2 minutes  to cook the chorizo. Add
the chopped basil and season again if needed.  Whilst this is cooking,
heat a little olive oil in a non-stick frying  pan and season the bass
fillet on both sides. Add the butter and cook  until a nutty brown
colour, add the bass fillets skin side down and  cook quickly on the
skin side for about 2 minutes. When the skin is  golden brown and
crispy, turn over and remove from the heat.  Arrange the confit in the
middle of the plate nad place the sea bass  on the top. Garnish with
sprigs of chervil and serve.  Converted by MC_Buster.  Per serving: 564
Calories (kcal); 60g Total Fat; (92% calories from  fat); 2g Protein;
9g Carbohydrate; 0mg Cholesterol; 203mg Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 12  Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1217
Calories From Fat: 656
Total Fat: 74.4g
Cholesterol: 253.5mg
Sodium: 553.4mg
Potassium: 3162.8mg
Carbohydrates: 88.1g
Fiber: 6.7g
Sugar: <1g
Protein: 59.6g