Griddled South Coast sea bass with provençal vegetables and basil oil
by William Drabble
Return to Recipe
Print
Ingredients
Fish & Shellfish
4 sea bass fillets, each weighing 170g
Fruit & Vegetables
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 shallot, finely chopped
1 garlic clove, crushed
3 courgettes, 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
4 baby aubergines
Oils & Vinegars
3 tbsp of olive oil
200ml of vegetable oil
Store Cupboard
salt
pepper
1 handful of breadcrumbs
Salad & Fresh Herbs
1/2 tsp herbes de Provence
200g of basil