Sea Bass with Tomato Fondue, Asparagus And Sauce Vierge

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Sea Bass with Tomato Fondue, Asparagus And Sauce Vierge Ingredients

4 Fillets seabass; each approx	2 tb Balsamic vinegar
; (6oz) skin on	SAUCE VIERGE
1 lg Bulb fennel; finely sliced	100 ml Extra virgin olive oil; (3
4 tb Extra virgin olive oil	Zest and juice of 1 lemon
Juice and zest of 1 large	2 Tomatoes; skinned, seeded
Salt and pepper	; diced
TOMATO COMPOTE	12 Spears of asparagus;
2 Shallots; peeled and finely	; into 3
; chopped	12 Green and 12 black olives;
2 Cloves garlic; peeled and	; in half
; chopped	1 sm Bunc basil; picked and
3 tb Olive oil	; sliced
2 Beef steaks tomatoes; cored,	Salt and dried chilli to
; roughly chopped

Instructions for Sea Bass with Tomato Fondue, Asparagus And Sauce Vierge

Mix the sliced fennel together with the olive oil and lemon juice; season well and set aside. For the tomato compote sweat the shallots and garlic in the olive oil until translucent. Add the tomatoes and balsamic vinegar, cook over a medium heat for about 10 minutes, most of the liquid should be evaporated. Season well and keep warm. Season the seabass and pan fry for about 2 minutes on the flesh side in a little olive oil. Turn onto the skin side then fry for a further 3 minutes, then finish in the pre-heated oven for 2 more minutes. Keep warm. Mix the ingredients for the sauce vierge, season well and set aside. Serve the seabass on top of the fennel mixture and tomato compote, then spoon the sauce vierge and aspargus vierge and asparagus around. Converted by MC_Buster. Per serving: 440 Calories (kcal); 47g Total Fat; (92% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 18mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 9 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: BeefCuisine: Uncategorized

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