Ingredients
- 4 sea bass, each 150g with skin on
- 2 tbsp olive oil, plus extra for drizzling
- 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
- 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
- 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
- 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
UK TV
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