Sea bass with roasted tomatoes and girolles

Sea bass with roasted tomatoes and girolles

By
From
Spring
Serves
4
Photographer
Andy Sewell

I first cooked this dish for a gastronomic event to raise funds for Action Against Hunger in 2013, when I was asked to do the fish course. I wanted to keep it uncomplicated and serve it with two of my favourite ingredients: delicate girolles and flavourful datterini tomatoes.

Ingredients

Quantity Ingredient
4 line-caught wild sea bass fillets (with skin), about 200g each
1 tablespoon olive oil
sea salt
freshly ground black pepper

For the roasted tomatoes

Quantity Ingredient
300g datterini tomatoes, (or any little ripe tomato)
20ml red wine vinegar
olive oil, to drizzle

For the marjoram oil and girolles

Quantity Ingredient
a bunch marjoram, leaves only
1 lemon, finely grated zest and juiced
100ml extra virgin olive oil
350g girolles, cleaned with a soft brush or damp cloth
40g unsalted butter

Method

  1. For the tomatoes, preheat the oven to 180°C. Using a small knife, make a slit in each tomato, then place them in a small roasting tray. Season with salt, pepper and the wine vinegar, drizzle over a little olive oil and toss to combine. Roast on the middle shelf of the oven for 25–30 minutes until soft but still holding their shape. Remove and set aside.
  2. For the marjoram oil, using a pestle and mortar, pound the herb leaves with a good pinch of salt to a rough paste. Squeeze over a little lemon juice, add the extra virgin olive oil and stir together to make a lovely verdant sauce; set aside.
  3. To cook the girolles, melt the butter in a non-stick saucepan over a medium heat. When it begins to sizzle, add the girolles and cook for 3–4 minutes, until they begin to soften and colour, stirring only occasionally. Season with salt and pepper, and add the remaining lemon juice.
  4. Place a non-stick ovenproof frying pan, large enough to hold the fish fillets comfortably, over a medium-high heat and add the 1 tbsp oil. When hot, season the fish generously on the skin side only and lay, skin side down, in the pan. Cook for 3 minutes, without turning, then transfer the pan to the middle shelf of the oven and cook for a further 2 minutes.
  5. Meanwhile, return the girolles to the heat and add the lemon zest and roasted tomatoes. Warm through gently.
  6. Place the fish fillets on warm plates, skin side up, arrange the girolles and tomatoes alongside and spoon over the marjoram oil. Serve at once.
Tags:
Skye Gyngell
seasonal
Spring
London
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