Update my dinner status, I'm making this tonight.
Servings: 2 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 15 ml Olive oil; (1tbsp)
- 2 Plum tomatoes; skinned,
- ; and chopped
- 1 Clove garlic; finely chopped
- 100 g Pine nuts; crushed (3 1/2oz)
- 8 lg Basil leaves; plus more for
- ; garnish
- 2 Whole sea bass; each
- ; approximately
- 450 G; (1lb), gutted,
- ; scaled and cleaned
- Salt and freshly ground
- 1 sm Onion; finely chopped
Preparation
MMMMM----------------------THE VINAIGRETTE--------------------------- 90 ml Olive oil; (6tbsp) 15 ml Balsamic vinegar; (1tbsp) 2 Plum tomatoes; skinned, -deseeded ; and chopped 1 Shallot; finely chopped Heat the oil in a frying pan, add the onion, tomatoes and garlic and cook gently for 5 minutes or until soft. Season, then add the pine nuts and basil and cook for a further 2 minutes. Stuff both fish with the mixture, and place each fish on a separate piece of well-greased foil. Wrap into a tight parcel. Place on a baking tray in a preheated oven 190?C, 375?F, gas mark 5 for 25 minutes or until cooked. The vinaigrette: whisk together the olive oil and balsamic vinegar in a small saucepan. Add the tomatoes and shallot, season and gently warm through. Check that the fish is cooked; the flesh should be firm and flake easily. Remove from the foil, transfer to an oval plate and spoon the dressing over the top. Garnish with chopped basil leaves. Converted by MC_Buster. NOTES : Stuffed with tomatoes, basil and pine nuts, then baked in foil, the sea bass is moist and full of flavour. Converted by MM_Buster v2.0l.
