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Pan-fried sea bass with tomato and avocado salsa

11 September 2006

Ingredients

(serves four)

4 x 150g sea bass skin on

For the salsa
180g diced tomato (blanched)
180g diced onion (½in cubes)
160g diced avocado (½in cubes)
20g chopped garlic
10g thyme
150ml olive oil
½ pinch four spice
1 pinch curry powder
25ml clear honey
25ml white wine vinegar
50ml white wine
30g ketchup
60g tomato paste
Salt pepper Tabasco HP sauce

For the spicy tomato coulis 300g ripe tomato
2 garlic cloves
10g thyme
1 bay leaf
40g tomato paste
100ml olive oil
50ml sherry vinegar
Tabasco salt pepper and sugar to taste

For the Parmesan tuile 100g grated Parmesan

Method

To make the salsa sweat the curry powder and four spice with the olive oil. Add onion garlic and picked thyme and cook until soft. Drain add tomato paste cook for another two minutes add ketchup salt pepper and chopped tomato. Cook for a further one minute add HP sauce and Tabasco (to taste). Reduce the white wine vinegar white wine and honey and add to mixture. Add the olive oil and avocado. Set aside.

For the tomato coulis cut the tomatoes in four and bake in oven with the garlic thyme olive oil bay leaf tomato paste salt pepper and sugar for 20 minutes. Deglaze the pan with vinegar reduce juices by half and pass through a fine chinois. Add the tabasco and set aside.

To make the Parmesan tuile bake the Parmesan on a non-stick baking tray in a medium oven. Bake until golden and leave to cool.

Cook the sea bass gently skin-side down keeping the skin crispy and the fish moist. Warm the salsa place on a plate and serve the sea bass on the top. Pour the coulis around the fish and garnish with Parmesan tuile.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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