Griddled South Coast sea bass with provençal vegetables and basil oil
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William Drabble's griddled sea bass recipe presents a fabulously colourful way to enjoy this flavourful fish. The vibrant green basil oil in this recipe contrasts with the red of the peppers and tomatoes making for a stunning plate of seafood. The stuffing for the vegetables can be made the day ahead, as can the oil.
First published in 2015
Ingredients
Metric
Imperial
Sea bass
- 4 sea bass fillets, each weighing 170g
- 8 baby artichokes, prepared and cooked then cut in half
- 2 red peppers, roasted, skinned and cut into 8 pieces
- 8 cherry tomatoes, blanched
- 1 tbsp of olive oil
- salt
- pepper
Provençal vegetables
- 1 tbsp of olive oil
- 1 shallot, finely chopped
- 1 garlic clove, crushed
- 1/2 tsp herbes de Provence
- 1 courgette, cut into 2mm dice
- 1/2 aubergine, cut into 2mm dice
- 1 flat mushroom, cut into 2mm dice
- 2 spinach leaves, cut into very thin strips
- 2 tomatoes, skinned, de-seeded and diced
- 1 handful of breadcrumbs
- 2 courgettes, cut in half lengthways with the centre scooped out
- 4 baby aubergines
- salt
- olive oil
SAVE RECIPE
Equipment
- Liquidiser
Method
2
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
3
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
- 1 tbsp of olive oil
- 1 shallot
- 1 garlic clove
- salt
- 1/2 tsp herbes de Provence
4
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
5
Add the tomato and cook for 1 minute, then add enough of the bread crumbs to stiffen the mixture. Set aside
- 2 tomatoes
- 1 handful of breadcrumbs
6
Blanch the courgettes in boiling salted water, then refresh and drain
7
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
8
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
- 4 baby aubergines
- salt
- olive oil
9
Leave to cool slightly then make an impression in the centre and stuff with the farce and sprinkle with a few breadcrumbs
10
Put the courgettes and aubergines into an oven at 170°C/Gas mark 3 and cook until golden brown. Keep warm
11
Heat an oven-proof frying pan until hot then add 1 tablespoon of olive oil
- 1 tbsp of olive oil
12
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
13
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
- 8 baby artichokes
- 2 red peppers
- 8 cherry tomatoes
- salt
- olive oil
14
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
15
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
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