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Recipe for :

Crisp Sea Bass, Mediterranean Vegetable Tart, Salsa Verde
 

Andy LynesThis recipe comes from Andy Lynes - www.andylynes.com

Andy Lynes is a Glenfiddich Award nominated freelance writer specialising in food, drink and travel. He is a regular contributor to BBC's olive magazine and writes a weekly column and occasional travel articles for the Independent on Sunday Compact Traveller supplement.

If you would like to know more about Andy take a look at his web site <click here>

Ingredients

For the tart:
240g plain flour
180g butter, frozen in a block
salt
water
egg wash
1 red pepper, roasted
1 courgette, sliced and grilled
2 plum tomatoes, halved and slow roasted in the oven with olive oil
2 fillets sea bass approx. 200g each, pan fried
head of frissee lettuce
olive oil and verjuice for dressing
salt and pepper
lemon oil for plating

For the salsa:
1 clove garlic, smashed
Bunch of flat leaf parsley
Bunch of basil leaves
1 tablespoon capers
2 teaspoons mustard
2 teaspoons red wine vinegar
75mls olive oil

Method

For the tart:

  • Grate the butter in to the flour and mix in.
  • Add water to form a dough.
  • Roll out into 15cm squares, brush with egg wash and bake until golden.
  • Top with the roasted vegetables.
  • Dress the leaves and place a small handfull on top.
  • Then place the cooked fish on top of the leaves.

For the salsa:

  • Put all ingredients except the oil into a blender and blitz, then slowly add the olive oil
    whilst still blending.
  • Check the seasoning.
  • Dress the fish with some of the sauce.
  • Drizzle around some lemon oil to finish the dish

Serves 2

Andy Lynes
www.andylynes.com

 
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