Pan-fried seabass with sauce vierge

Pan-fried seabass with sauce vierge

Fresh seabass is hard to beat, especially when accompanied by this sauce made with full flavoured tomatoes and extra virgin olive oil – a mid-week supper feast.

Ingredients

4 pieces of un-skinned seabass fillets from Shellseekers Fish & Game

16 cherry tomatoes from The Tomato Stall

Fresh sprig of rosemary

Olive oil from The Olive Oil Co

Freshly ground salt and pepper

For the sauce

2 very ripe medium sized tomatoes, skinned, de-seeded, and chopped

10 basil leaves, roughly torn

Juice of 1 lemon

4 tablespoons of olive oil

1 teaspoon coriander seeds, crushed from Spice Mountain

Preparation method

Preheat the oven to 180˚C.

Place the cherry tomatoes on a baking tray and drizzle with a little olive oil and rosemary; put the tray in the oven for about 15 minutes until the tomatoes are soft.  Remove and keep warm.

In a small pan just warm the olive oil, take it off the heat and add the lemon juice, coriander seeds, basil and tomatoes.  Leave the sauce to infuse allowing all the flavours to develop while you cook the seabass.

Add a little oil to your frying pan and gently cook the seasoned seabass fillets skin side down until it becomes translucent, about four to six minutes, carefully turning the fillets over just once during the cooking time.

Remove the fish, arrange it on your serving dish, garnish with the cherry tomatoes and spoon over the sauce. Serve immediately.