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cooking: 10 mins
preparation: 10 mins
serves: 4
vegetarian: No
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Buy this product:
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Roasted Sea Bass with SunBlush® Tomatoes |
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Roasted Seabass on a bed of SunBlush® Tomato, olive and marinated fennel salad. |
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Ingredients:
* 150g SunBlush® Tomatoes
4 sea bass fillets, skin on
1 large fennel bulb
50ml olive oil, plus extra for the fish
zest and juice of 1 lemon
16 black olives, pitted & halved
1 small bunch of rocket, chopped
400g broad beans, podded weight 120g, cooked
salt
black pepper
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HOW TO COOK IT |
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1. Heat the oven to 190C/375F/Gas Mark 5
2. Slice the fennel bulb lengthways, as finely as possible. Mix the olive oil and lemon juice & zest, season well and mix with the fennel. Set aside.
3. Season the sea bass and lay the fish skin side up on a non stick baking tray. Brush with olive oil and bake for 5-7 minutes. Remove from the oven and leave to rest in a warm place.
4. Add the SunBlush® Tomatoes and olives to the fennel and mix well. Add the sliced rocket and broad beans and season.
5. To serve, place the sea bass fillets on top of the salad and drizzle with extra virgin olive oil. |
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