Seabass with broccoli and tomato sauce

Seabass with broccoli and tomato sauce
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 6 large tomatoes
  • 1 onion
  • 4 cloves of garlic
  • 2 bay leafs
  • 6 sprigs of thyme
  • 50 ml olive oil
  • 4 fillets of sea bass
  • 1 tspn thyme
  • 600 gr new potatoes
  • 1 broccoli
  • 100 gr samphire
  • 80 gr roasted red pepper
  1. Preheat the oven to 200 °C.
  2. Quarter the tomatoes. Peel the onion and cut into wedges. Chop the garlic. Transfer tomatoes, onion, garlic, bay leaf and thyme to a roasting tray and sprinkle with salt, pepper and olive oil. Roast in the oven for 25 min or until the tomatoes are roasted and starting to char.
  3. Remove the bay leaf and thyme. Puree the sauce with a stick blender. Pass to a sieve into a clean pan and set aside for later.
  4. Score the skin of the sea bass fillets, season to taste with thyme, salt and pepper and set aside for later.
  5. Quarter the potatoes and boil in salted boiling water until cooked. Drain and set aside for later.
  6. Boil the broccoli florets in salted boiling water until cooked. Drain and set aside for later.
  7. Cut the roasted red pepper in strips.
  8. Heat some oil in a frying pan and cook the potatoes until warm again and golden brown. Season to taste.
  9. Mean while, cook the seas bass fillets in some oil and butter skin side down. When the skin is crispy, turn them over, lower the heat and allow them to gently cook through.
  10. In some butter, reheat the broccoli, samphire and roasted red pepper so they warm though. Season to taste.
  11. Reheat the tomato sauce.
  12. Place the vegetables in the centre of the plate. Place the fish on top and spoon the sauce around. Serve the potatoes separately.
Stuff to know
Cook the fish skin side down first and present it skin side up.
Replace the sea bass by salmon.