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Sauted fillet of local sea bass with tresco ribbon and root vegetables in fresh basil oil

11 September 2006

Served with marinated diced vegetables and chive dressing

Ingredients

(serves one)

6-8oz sea bass filet
2oz carrots cut into ribbons (15cm x 0.8cm x 0.2cm thick)
2oz leeks cut into ribbons
2oz green courgettes cut into ribbons
2oz yellow courgettes cut into ribbons

For the basil oil 6fl oz olive oil
4 sprigs of basil
Sea salt

For the marinated vegetables ¼ yellow pepper diced
¼ green pepper diced
¼ red pepper diced
1 courgette diced
½ aubergine diced
Garlic
Thyme
Olive oil
Coriander

For the dressing 6fl oz olive oil
1 bunch of chive
Sea salt

Method

For the basil oil liquidise the ingredients and store in a screw-top jar in the refrigerator.

Do the same for the chive dressing.

Before cooking the sea bass trim score and season. Pan-fry the fish until lightly cooked.

Pan-fry the ribbon vegetables without colouring them in the basil oil and season.

Arrange the vegetables in the centre of the plate and put the sea bass on top.

Quickly fry off the diced vegetables and arrange around the fish before finishing the dish with a sprinkling of chive dressing.

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

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