Sea Bass Poached with Cherry Tomatoes
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
1
Description
Sea Bass poached with cherry tomatoes
Ingredients
- Marinated cherries - 3 pieces
- Olives stuffed with lemon - 5 pieces
- Garlic - 1 clove
- Thyme - 1 bunch
- Basil - 1 bunch
- Scorpion fish fillet - 1 piece
- Fish Oil - 3 fl oz
- Baking Tomatoes - 2 pieces
- Passata Tomato Sauce - 3.5 oz
Step by Step guide
Step 1
Slice the garlic thinly.
Step 2
Cut the cherry tomatoes in half.
Step 3
Chop the canned tomatoes into small cubes.
Step 4
Place a saucepan over high heat, add a few tablespoons of olive oil. Add the garlic and thyme, and stir.
Step 5
Add the halved cherry tomatoes, cut side up. Sauté everything over high heat for a couple of minutes.
Step 6
Remove the saucepan from the heat, pour in the stock, and return the pan to the heat. Bring to a boil and let the liquid reduce slightly.
Step 7
Meanwhile, cut the sea bass fillet diagonally into 3 roughly equal strips. Make a few cuts in the skin of each piece to prevent the fish from curling during cooking.
Step 8
Add the chopped canned tomatoes to the saucepan and continue to reduce until the sauce thickens.
Step 9
Add the passata, salt, and pepper to taste.
Step 10
Place the fish skin side up. If you notice that the sauce is too dry, you can add a bit more fish stock.
Step 11
Add the olives and basil leaves.
Step 12
Now, cook the fish for 3–4 minutes until done. Stir the contents of the pan very gently to avoid breaking the delicate pieces of fish fillet.
Step 13
For serving, we will need a deep plate. Place the fish along with the sauce in it. Drizzle with a little olive oil and garnish with a basil leaf.
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