Pre-heat oven to 180?C/350F/gas mark 4 Cut up the fennel, removing the stalks, and cover with olive oil. Add salt and pepper. Cook the fennel gently until very tender. Remove the fennel from the oil and set the oil to one side. Place the fennel into a liquidiser, adding the wild rocket to form a puree. Set this puree aside. Season the fish on both sides. Take a large non-stick frying pan, add a little of the fennel oil and place the seabass fillets skin side down. Cook in the oven for 6 minutes. While the seabass is cooking, make the sauce vierge by mixing 200ml (7fl oz) of the fennel oil with the diced olives, tomato concasse and mixed herbs. To complete the dish warm the fennel oil and rocket puree and place in the middle of a large plate. Sit the seabass fillet onto this, drizzle round the sauce vierge and balsamic vinegar. Per serving: 1242 Calories (kcal); 115g Total Fat; (81% calories from fat); 45g Protein; 12g Carbohydrate; 92mg Cholesterol; 433mg Sodium Food Exchanges: 0 Grain(Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 22 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (412g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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