Roasted wild sea bass with a black tapenade crust

Ingredients

  • 4 sea bass, each 150g with skin on
  • 2 tbsp olive oil, plus extra for drizzling
For the black olive tapenade:

  • 250 g black olives, pitted
  • 50 g tinned anchovies, in oil drained
  • 1 1/2 cloves garlic, crushed
  • 25 g capers
  • 5 basil
  • 2 tsp olive oil
For the basil-crushed potatoes:

  • 100 g potatoes, peeled and freshly boiled
  • 1 tbsp chopped fresh basil
  • 15 g green olives, pitted and chopped
  • 2 tbsp extra virgin olive oil
  • knob of butter
For the baby artichoke barigoule:

  • 1 kg Italian or French purple baby artichokes
  • 750 ml light olive oil
  • 250 ml French white wine
  • 1 tsp coriander seeds, crushed
  • juice of 1 lemons
  • 2 cloves garlic, crushed
  • bunch of basil
  • 10 sprigs coriander, crushed
For the barigoule sauce:

  • 100 ml fresh fish stock
  • 25 g butter
  • 2-3 tbsp olive oil
  • 2 ripe tomatoes, diced
  • 1 clove garlic, sliced and fried in olive oil
  • 1 tbsp chopped flat leaf parsley
  • squeeze of lemon juice

Description

For A Truly Special Fish Dish Try Pascal Proyart's Sea Bass Recipe, A Mouth-watering Combination Of Flavours And Textures

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