Sea Bass with a tomato and caper sauce
Serves 4, easy and 30 minutes prep and cooking time in total.
Incredibly simple and a pleasure to eat. Don't let a cheap, shop bought tomato sauce near it.
1 can chopped tomatoes
4 tablespoons good olive oil
2 cloves finely sliced garlic cloves
50ml of white wine (optional but adds another level, if you're using tarragon, go for a Chenin Blanc or similar)
tablespoon of capers
2 tablespoons of finely chopped herbs inc. parsley, thyme and tarragon.
gently heat the olive oil in a small saucepan, don't let it get too hot
add the garlic, you want it to soften not crisp and definately not burn!
add the tomatoes and let it simmer for 5 minutes
add the wine and again let it simmer for 5 minutes
add the capers
finally add the herbs and reduce the sauce by a third, you don't want it watery
taste, season, taste again and keep warm.
4 Sea Bass fillets, skin on and sliced three times to prevent it curling up during cooking, seasoned
200g of the tomato sauce
Oil for frying
Table spoon of salted butter for basting
Heat a frying pan, add a tablespoon of oil and place the fish in, skin side down - don't move it!
When the skin is crispy, add the butter and when it's foaming, continuously spoon over the fish till the top of the fish is just opaque. Remove from the heat.
Spoon the sauce onto a plate and using a fish slice, gently place the fish on top.
This would be great with boiled new potatoes and a salad.
If you haven't tasted our local Townhead Farm lamb then I urge you to do so, I've said it before, some of the best lamb I've ever had.
Heat the oven as high as it'll go.
6 lamb chops
2 grated garlic cloves
Juice of 1 lemon
1 tablespoon of mint sauce
2 tablespoons of olive oil.
Mix it all together and leave to marinate for up to 30 minutes then place on a flat tray and in the oven for 10 minutes, take out and leave to rest of at least 5 minutes, preferably 10.
We had it with chips and cavolo nero.