Griddled South Coast sea bass with provençal vegetables and basil oil

  • Main
  • medium
  • 4
  • 1 hour 30 minutes


First published in 2015
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Sea bass

Provençal vegetables

Basil oil

Make the basil oil by placing the basil into boiling salted water for 30 seconds. Drain and squeeze out as much of the water as possible. Place in a liquidiser with the vegetable oil and purée for 3-4 minutes
The purée will take on the flavour and colour of the oil. Put the purée into a fine sieve and let the oil drip through into a bowl. Set aside
Heat the olive oil in a small pan and add the finely chopped shallot, crushed garlic and a pinch of salt. Cook the ingredients until soft and sweet then add the herbes de Provence
Add the courgette and aubergine and cook until soft. Add the mushroom and cook until the mixture becomes dry, then add the spinach and cook until dry again
Add the tomato and cook for 1 minute, then add enough of the bread crumbs to stiffen the mixture. Set aside
Blanch the courgettes in boiling salted water, then refresh and drain
Stuff the courgettes with some of the fried vegetable mix and sprinkle with some of the remaining bread crumbs and cut them in half so that you have four nice portions
Cut the baby aubergines in half and place into a small frying pan with a little olive oil and salt. Cook cut side down in the oven at 140°C/Gas mark 1 for about 10 minutes until soft
Leave to cool slightly then make an impression in the centre and stuff with the farce and sprinkle with a few breadcrumbs
Put the courgettes and aubergines into an oven at 170°C/Gas mark 3 and cook until golden brown. Keep warm
Heat an oven-proof frying pan until hot then add 1 tablespoon of olive oil
  • 1 tbsp of olive oil
Season the fish, place in the pan skin side down and fry for thirty seconds. Transfer the pan to the oven and cook at 170°C/Gas mark 3 for 5-6 minutes
Sauté the baby artichokes in another oven proof frying pan in the olive oil, then add the red peppers followed by the tomatoes. Transfer the pan to the oven for 1-2 minutes until warm
To serve, divide the the courgettes, aubergines, artichokes, peppers and tomatoes between four plates, arranging them neatly. Season with some salt and a squeeze of lemon juice
Place one fillet of sea bass per plate on top of the vegetables, trickle some of the basil oil around the vegetables and serve immediately
First published in 2015
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