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Roast Seabass With Rocket And Fennel Puree With Sauce Vie

January 29, 2023

CATEGORY	CUISINE	TAG	YIELD
	Sami	Food3, Ood9	4	Servings

INGREDIENTS

600	g	Sea bass fillets, 21oz
300	g	Sea bass fillets, 10 1/2oz
600	g	Wild rocket, 21oz
468		Olive oil, 16 1/2fl oz
4		Plum tomatoes, made into
		concasse
100	g	Olives, diced 3 1/2oz
75		Balsamic vinegar, 2 1/2fl
		oz
50	g	Mixed herbs, to include
		tarragon chervil
		chives and flat
		parsley 2oz

INSTRUCTIONS

Pre-heat oven to 180Ã¸C/350Ã¸F/gas mark 4  Cut up the fennel, removing
the stalks, and cover with olive oil. Add  salt and pepper. Cook the
fennel gently until very tender. Remove the  fennel from the oil and
set the oil to one side. Place the fennel  into a liquidiser, adding
the wild rocket to form a puree. Set this  puree aside.  Season the
fish on both sides. Take a large non-stick frying pan, add  a little of
the fennel oil and place the seabass fillets skin side  down. Cook in
the oven for 6 minutes.  While the seabass is cooking, make the sauce
vierge by mixing 200ml  (7fl oz) of the fennel oil with the diced
olives, tomato concasse and  mixed herbs.  To complete the dish warm
the fennel oil and rocket puree and place  in the middle of a large
plate. Sit the seabass fillet onto this,  drizzle round the sauce
vierge and balsamic vinegar.  Converted by MC_Buster.  Per serving:
1242 Calories (kcal); 115g Total Fat; (81% calories from  fat); 45g
Protein; 12g Carbohydrate; 92mg Cholesterol; 433mg Sodium  Food
Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0  Fruit; 22
Fat; 0 Other Carbohydrates  Converted by MM_Buster v2.0n.

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 308 Calories From Fat: 74 Total Fat: 8.4g Cholesterol: 119.3mg Sodium: 415.1mg Potassium: 741.5mg Carbohydrates: 1.6g Fiber: <1g Sugar: <1g Protein: 53.3g