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Ingredients

• 4 large aubergines
• salt, and freshly ground pepper
• 12 tbsp olive oil
• 4 sea bass, each 200g, skin on

• 12 clove garlic, peeled, boiled and drained
• 4 egg whites
• 800 ml vegetable oil
• 4 pinches of ground cumin

• large bunch of flat leaf parsley, chopped
• 200 g toasted almonds
• juice of 4 lemons
• 400 g pecorino cheese, grated
• 4 red chillies, finely chopped
• 4 tomatoes, chopped
• 800 ml olive oil

• 4 tsp fennel seeds, finely ground
• 4 tsp white sugar
• juice of 4 lemons
• 8 tbsp olive oil

Description

For A Sophisticated Meal Try Ed Baines's Creative Fish Recipe, An Intriguing Blend Of Flavours And Textures

UK TV