Firm in texture and mild in flavor, tomato and basil sauce infuses a pleasant herby taste and complement well white meat sea bass. It makes a healthy meal for special occasions, dinner parties or entertaining functions to serve calorie-conscious families and guests.
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Ingredients :
Serves 4
Preparation time : 10 minutes
Cooking time : 30 minutes
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8 plum tomatoes, halved
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2 tablespoons lemon juice
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grated rind of 1 lemon, plus extra to
garnish
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4 sea bass fillets, about 150g (5oz) each
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2 tablespoons chopped basil
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2 tablespoons extra virgin olive oil
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salt and pepper
To garnish :
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basil leaves
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lemon wedges
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Method :
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Make the sauce up to 2 days in advance.
Arrange the tomatoes in a roasting tin, season well and cook in a
preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes.
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Transfer the tomatoes and any cooking
juices to a pan and heat through gently with the lemon juice and rind.
Season to taste and set aside until ready to serve.
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Season the fish fillets and cook under a
preheated hot grill for approximately 10 minutes or until the fish is
cooked through.
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Meanwhile warm the sauce through. Stir
the basil and oil through the sauce and spoon it over the fish. Garnish
with basil leaves, more grated lemon rind and lemon wedges.
Variations :
For tiger prawns in tomato &
basil sauce, replace the bass fillets
with 16 raw and peeled tiger prawns. Fry the prawns in a little oil
spray until pink and cooked through. Make the sauce as above and
spoon over the top of the cooked prawns to serve.
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