Pan fried sea bass with aubergine, chorizo and fennel

Ingredients

  • 6 tbsp olive oil
  • 4baby fennel
  • 20 g chorizo, sliced
  • 10 black olives
  • 8 cherry tomatoes
  • 1 pinches black pepper
  • 0.5 clove garlic, chopped
  • 10 g leaves basil
  • 30 g butter
  • 2 sea bass, skin on, but pin boned
For the aubergine confit

  • 0.5 aubergines
  • 125 ml olive oil
  • 2 shallots, chopped
  • 0.5 clove garlic, chopped
To serve

  • 10 g chervil

Description

Full-on Flavours Tempt The Taste Buds In James Martin's Dish Of Sea Bass, Chorizo, Baby Fennel And A Glorious Aubergine Confit

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