Sea bass with mint, tomatoes and red onions

Sea bass with mint, tomatoes and red onions

By
From
My Favourite Ingredients
Serves
4
Photographer
Jason Lowe

This is a lovely, simple way to serve filleted small fish. Use the sweetest possible onions and the ripest tomatoes. The addition of mint is surprising and delicious, giving the dish a fresh, clean taste. Get your fishmonger to clean, scale and gut the fish for you, and to fillet it as well if you can.

Ingredients

Quantity Ingredient
4 sea bass fillets with skin
100ml extra virgin olive oil
3 sweet red onions, peeled and finely sliced
1 teaspoon fennel seeds
1 dried red chilli
sea salt
freshly ground black pepper
handful flat leaf parsley, coarsely chopped, leaves only
small bunch mint, coarsely chopped, leaves only
4 ripe, sweet, juicy tomatoes, roughly chopped
1 tablespoon sherry vinegar
1 tablespoon olive oil, for frying

Method

  1. Set the sea bass fillets aside on a covered plate to allow them to come to room temperature.
  2. Place a pan over a low heat, pour in the extra virgin olive oil and, when the oil is warm, add the onions. Cook very gently for about 30 minutes, to bring out the gentle sweetness of the onions. Meanwhile, toast the fennel seeds in a dry frying pan to release their flavour, then grind using a pestle and mortar.
  3. Add the ground fennel seeds to the onions, crumble in the chilli and season with a little salt. Cook for a further 10 minutes, still over a very low heat. Add half the parsley and mint, stir well, then add the tomatoes and sherry vinegar. Turn up the heat a little and cook for 10 minutes. This sauce should taste very clean, so don’t cook the tomatoes for too long.
  4. Preheat the oven to 180°C. Season the fish well, especially on the skin side. Place a non-stick ovenproof frying pan over a high heat. Pour in a little olive oil and when hot, lay the fish skin side down in the pan. Cook for 2–3 minutes until the skin is golden brown. Immediately transfer the pan to the oven to finish cooking without turning the fish. This should take no more than a further 2–3 minutes.
  5. To serve, taste the sauce for seasoning and adjust if necessary, then add the rest of the parsley and mint. Spoon into warm shallow bowls and lay the fish fillets on top. Serve at once.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again