Roasted Sea Bass With Warm Tomato Dressing Food

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GRILLED SEA BASS WITH CHILI-LIME DRESSING



Grilled Sea Bass with Chili-Lime Dressing image

While this recipe for grilled sea bass with an Asian chile-lime dressing is super-fast and easy, it doesn't taste or look super-fast and easy. Your guests will be impressed, and it will be our little secret. I served mine with some caramelized parsnips.

Provided by Chef John

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 11

1 clove garlic, finely minced, or more to taste
1 lime, zested
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
2 tablespoons lime juice
1 tablespoon Asian chile pepper sauce (such as sambal oelek)
1 teaspoon Asian (toasted) sesame oil
4 (4 ounce) fillets sea bass
2 teaspoons vegetable oil, or as needed
salt to taste
1 tablespoon coarsely chopped cilantro leaves, or to taste

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Whisk garlic, lime zest, rice vinegar, fish sauce, lime juice, chile pepper sauce, and sesame oil in a glass bowl.
  • Brush both sides of sea bass fillets with vegetable oil and sprinkle lightly with salt.
  • Cook on the preheated grill until fish is opaque, shows good grill marks, and springs back when pressed lightly, 3 to 4 minutes per side. Transfer fillets to a serving platter.
  • Whisk dressing again; taste and and adjust seasoning. Drizzle dressing over warm fish. Sprinkle fillets with cilantro leaves.

Nutrition Facts : Calories 154.8 calories, Carbohydrate 3 g, Cholesterol 47.2 mg, Fat 5.8 g, Fiber 0.3 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 774.8 mg, Sugar 2 g

BAKED SEA BASS WITH VEGETABLES



Baked Sea Bass with Vegetables image

This oven-baked sea bass with tomatoes and eggplant is very simple and easy to prepare. Use zucchini instead of eggplant, if desired.

Provided by Natalie Titanov

Categories     Seafood     Fish

Time 50m

Yield 4

Number Of Ingredients 8

5 tablespoons olive oil
1 tablespoon dried oregano
1 tablespoon dried basil
salt and ground black pepper to taste
4 small eggplants, sliced
5 Roma tomatoes, diced
4 (3 ounce) fillets sea bass
1 Roma tomato, sliced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil so that it hangs over the sides of the dish.
  • Combine olive oil, oregano, basil, salt, and pepper in a large mixing bowl. Add eggplant and diced tomatoes and stir to coat thoroughly with the oil mixture.
  • Place sea bass in the center of the prepared baking dish and arrange vegetables on either side of the fish, layering sliced tomatoes on top. Raise and fold aluminum foil edges so that the fish bakes in the vegetable juice.
  • Bake in the preheated oven until fish flakes easily with a fork and eggplant is tender, 35 to 40 minutes.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 29.5 g, Cholesterol 35.1 mg, Fat 19.8 g, Fiber 15.1 g, Protein 21.3 g, SaturatedFat 3 g, Sodium 115.2 mg, Sugar 13.8 g

BAKED SEA BASS WITH LEMON CAPER DRESSING



Baked sea bass with lemon caper dressing image

This elegant, gluten-free main is special enough for a dinner party, yet simple and quick to make for no fuss entertaining

Provided by Sara Buenfeld

Categories     Dinner, Fish Course, Main course

Time 20m

Number Of Ingredients 7

4 x 100g/4oz sea bass fillets
olive oil, for brushing
3 tbsp extra virgin olive oil
grated zest 1 lemon, plus 2 tbsp juice
2 tbsp small capers
2 tsp gluten-free Dijon mustard
2 tbsp chopped flat-leaf parsley, plus a few extra leaves (optional)

Steps:

  • To make the dressing, mix the oil with the lemon zest and juice, capers, mustard, some seasoning and 1 tbsp water. Don't add the parsley yet (unless serving straight away) as the acid in the lemon will fade the colour if they are left together for too long.
  • Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment and put the fish, skin-side up, on top. Brush the skin with oil and sprinkle with some flaky salt. Bake for 7 mins or until the flesh flakes when tested with a knife. Arrange the fish on warm serving plates, spoon over the dressing and scatter with extra parsley leaves, if you like.

Nutrition Facts : Calories 196 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 20 grams protein, Sodium 0.8 milligram of sodium

SEA BASS ALLA FIORENTINA



Sea Bass alla Fiorentina image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

c4 (6-ounce) pieces sea bass
1/4 teaspoon salt, plus more for seasoning fish
1/2 teaspoon freshly ground black pepper, plus more for seasoning fish
2 cups all-purpose flour
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
3 garlic cloves, chopped
1 (14-ounce) can crushed tomatoes
1/2 cup water
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh basil leaves

Steps:

  • Season both sides of the fish with salt and pepper. Put the flour in a shallow bowl, dredge the fish, tapping off the excess flour to create a light coating.
  • In a medium nonstick fry pan, heat the 3 tablespoons olive oil over medium heat. Cook the fish until golden brown, about 3 minutes per side. Transfer fish to a plate.
  • Wipe out the pan with a paper towel and heat the remaining 3 tablespoons olive oil over medium heat. Add the garlic, tomatoes, water, parsley, 1/4 teaspoon salt, and 1/2 teaspoon pepper and cook at a simmer for 10 minutes. Add the basil and the fish and heat for 2 minutes. Serve immediately.

ROASTED BLACK SEA BASS WITH TOMATO AND OLIVE SALAD



Roasted Black Sea Bass with Tomato and Olive Salad image

Provided by Ruth Cousineau

Categories     Olive     Tomato     Roast     Quick & Easy     Dinner     Bass     Healthy     Gourmet     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 16

For salad:
1 garlic clove
1/2 teaspoon anchovy paste
2 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil
1/2 pound grape tomatoes (preferably mixed colors), halved if large
1/2 pound cherry tomatoes (preferably mixed colors), quartered if large
12 Kalamata olives, pitted and coarsely chopped
4 sun-dried tomatoes packed in oil, chopped
1 1/2 tablespoons chopped oregano
For fish:
4 (6-to 8-ounce) black sea bass fillets with skin, any pin bones removed
2 tablespoons extra-virgin olive oil, divided
1/2 medium red onion, thinly sliced
6 (3-to 4-inch) oregano sprigs
Equipment: kitchen string

Steps:

  • Make salad:
  • Mince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.
  • Roast fish:
  • Preheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.
  • Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.
  • Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

ROASTED SEA BASS WITH WARM TOMATO DRESSING



Roasted Sea Bass With Warm Tomato Dressing image

Provided by Florence Fabricant

Categories     dinner, main course

Time 35m

Yield 2 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 whole sea bass, about 2 1/4 pounds, gutted
Salt and freshly ground black pepper
1 large clove garlic, sliced
3 large sprigs fresh thyme or 3/4 teaspoon dried thyme
1 small onion, chopped fine
3 ripe plum tomatoes, chopped fine

Steps:

  • Preheat oven to 500 degrees. Spread two tablespoons of the oil in a shallow baking dish large enough to hold the fish.
  • Pat the fish dry on paper towels. Roll it in the oil in the dish to coat it on both sides. Season the fish inside and out with salt and pepper. Tuck a few slices of the garlic and two sprigs of the thyme in the cavity of the fish. If fresh thyme is unavailable, sprinkle in one-half teaspoon of the dried thyme.
  • Place the fish in the oven and roast uncovered about 25 minutes, until the flesh can be lifted from the bone with the point of a knife and has turned opaque. Transfer the fish to a serving platter.
  • Heat the remaining olive oil in a small saucepan until it is quite hot. Drop in the remaining garlic and remove from the heat. Add the onion, tomatoes and remaining thyme. Stir. Season sauce with salt and pepper.
  • Remove the skin from the top of the fish, lift off the top fillet and serve. Turn the fish over and remove the skin and the bottom fillet in the same manner. Spoon the warm sauce over each portion of the fish.

Nutrition Facts : @context http, Calories 719, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 31 grams, Fiber 3 grams, Protein 96 grams, SaturatedFat 6 grams, Sodium 1555 milligrams, Sugar 4 grams

BLACK SEA BASS CRUSTED WITH SPICES, TOMATO, AND VEGETABLE VINAIGRETTE



Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 28

7 ounces sliced mushrooms
1 tablespoon butter
1 tablespoon honey
1 tablespoon soy
1 tablespoon lemon juice
1 tablespoon Sherry vinegar
3/4 cup water
3 1/2 ounces salted butter
1 fingerling potato
1 (6-ounce) sea bass fillet, skin on
Salt and freshly ground black pepper
1/2 cup cream
Spice mixture, recipe follows
1/2 cup flour
Fava beans, blanched
2 white pearl onions, blanched and peeled
2 red pearl onions, blanched and peeled
2 yellow pear tomatoes, halved
2 red baby tomatoes
2 orange baby tomatoes, halved
2 Sweet 100 tomatoes, halved
1 teaspoon chopped oregano
1 teaspoon chopped tarragon
2 hazelnuts
2 almonds
1 tablespoon coriander
1 tablespoon sesame seeds
1/2 tablespoon black peppercorns

Steps:

  • For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice.
  • Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth.
  • Cook fingerling potato, peel and cut into thirds. Set aside.
  • Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp.
  • Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish.
  • Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind.

ROASTED SEA BASS WITH CAPER SAUCE



Roasted Sea Bass With Caper Sauce image

Sea bass is a protected species in southern Ireland, and it is rarely seen in northern waters. If you are lucky enough to catch one yourself, treat this special fish with respect and cook it simply, as is done here. Serve with steamed new potatoes and a green salad. From Public Television's series on new Irish Cooking.

Provided by Chef Kate

Categories     Bass

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/3 lbs sea bass fillets, with skin
salt
fresh ground white pepper
1/3 cup all-purpose flour
1/4 cup extra virgin olive oil
3 tablespoons chopped fresh parsley
2 tablespoons drained capers
4 anchovy fillets
1 garlic clove, chopped
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil

Steps:

  • Check the sea bass fillet for any errant bones and scales, and divide into 4 equal portions.
  • Season the fillets generously with salt and pepper and lightly dredge in the flour.
  • Heat 2 tablespoons of the olive oil in a large frying pan (preferably nonstick) over medium heat and sauté the sea bass for about 5 minutes on each side.
  • While the sea bass is cooking, grind the parsley, capers, anchovies, and garlic in a mortar with a pestle or in a food processor. Finally, when it is fairly well mixed together, add the mustard, lemon juice, and the remaining virgin olive oil.
  • Season with pepper and check for salt.
  • To serve, spoon some of the sauce onto each of the warmed plates and carefully set the sea bass on top.

Nutrition Facts : Calories 347.2, Fat 20.5, SaturatedFat 3.2, Cholesterol 65.5, Sodium 393.7, Carbohydrate 8.9, Fiber 0.6, Sugar 0.2, Protein 30.5

ROASTED SEA BASS



Roasted Sea Bass image

This whole fish is roasted with tomato, lime, onions, thyme, olive oil and white wine.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

1 (about 2 pounds, 10 ounces) sea bass, cleaned, scaled, and gutted
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground black pepper
2 small fresh red chiles
20 sprigs fresh thyme
1 lime, thinly sliced crosswise
1 large beefsteak tomato, sliced 1/4 inch thick
1 large onion, sliced crosswise 1/8 inch thick
1/4 cup plus 2 tablespoons sweet white wine, such as a sweet Riesling
1 tablespoon fresh lime juice

Steps:

  • Preheat the broiler. Score sea bass at 1-inch intervals. Brush the inside cavity of the fish with olive oil, and season with 1/4 teaspoon salt and a pinch of pepper. Place chile peppers and 10 thyme sprigs inside the cavity. Brush both sides of the fish with olive oil, and season with 1/2 teaspoon salt and 1/8 teaspoon ground pepper.
  • In a 10-by-18-inch roasting pan, or one large enough to hold the fish, arrange lime, tomato, and onion slices so they form a bed for the fish, and season them with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place the fish on top, and pour 6 tablespoons olive oil over fish.
  • Transfer the roasting pan to the broiler, and cook fish for 10 minutes, until the skin is slightly crisp on top. Lower the oven to 400 degrees. Add wine to the roasting pan, and return fish to the oven to roast. Roast until the fish is opaque and cooked through, about 35 minutes.
  • Remove the pan from the oven, and transfer fish to a large serving dish.
  • Pick 1 heaping teaspoon thyme leaves from remaining sprigs. Place the vegetables from the roasting pan into a sieve, and strain the juices into a bowl, pressing out any additional juices from the vegetables to create sauce. Stir the thyme leaves and remaining 4 tablespoons olive oil into this sauce, adjust the seasoning with salt and pepper, and add lime juice to taste. Gently reheat the sauce in a small saucepan over low heat, making sure not to let it boil. Fillet the fish, pour the sauce over, and serve.

SEA BASS WITH TOMATOES AND ONIONS



Sea Bass with Tomatoes and Onions image

Categories     Fish     Onion     Tomato     Bake     Sauté     Bass     White Wine     Parsley     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

7 tablespoons olive oil
4 4x2x1/2-inch French bread slices
3 cups thinly sliced onions
1/2 cup chopped fresh parsley
2 tablespoons chopped canned anchovies (from one 2-ounce can)
1 1/2 tablespoons minced garlic
1/4 teaspoon dried crushed red pepper
1 1/4 pounds plum tomatoes, seeded, finely chopped
3/4 cup dry white wine
4 8-ounce sea bass fillets (about 1 inch thick)

Steps:

  • Preheat oven to 350°F. Brush 2 tablespoons oil over both sides of bread slices. Place on baking sheet; bake until lightly toasted, about 12 minutes. Set aside.
  • Increase oven temperature to 500°F. Heat 5 tablespoons oil in large ovenproof skillet over medium-high heat. Add onions, 1/4 cup parsley, anchovies, garlic and red pepper. Sauté until onions begin to soften, about 5 minutes. Stir in tomatoes and wine. Sprinkle fish with salt and pepper. Place fish in same skillet. Spoon vegetables atop fish. Bring to simmer. Cover; bake until fish is opaque in center, about 12 minutes. Transfer fish to plates.
  • Stir remaining cup parsley into sauce. Boil sauce until reduced slightly, about 2 minutes. Season to taste with salt and pepper. Spoon sauce over fish. Serve with croutons.

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Calories 750 per serving


BAKED STUFFED SEA BASS WITH WARM TOMATO VINAIGRETTE
Wrap into a tight parcel. Place on a baking tray in a preheated oven 190ºC, gas mark 5 for 25 minutes or until cooked. The vinaigrette: whisk together the olive oil and balsamic vinegar in a small saucepan. Add the tomatoes and shallot, season and gently warm through. Check that the fish is cooked; the flesh should be firm and flake easily.
From waitrose.com
5/5 (4)
Total Time 50 mins
Servings 2
Calories 1142 per serving


ROASTED SEA BASS WITH CAPERS AND HEIRLOOM TOMATO RECIPE ...
Flip fish over and pour tomato mixture on top. 7 Place fish in oven to finish cooking 8 to 10 minutes or until internal temperature of fish reaches at least 145°F.
From heb.com
Servings 2
Total Time 45 mins
Category Main Dish
Calories 280 per serving


MY KITCHEN TABLE: 100 FISH AND SEAFOOD RECIPES - RICK ...
Here are Rick Stein's top 100 fish and seafood recipes from all over the world. From light meals and quick lunches, pasta, rice and noodle dishes as well food to share, there is a recipe for every level of skill and occasion.Rick Stein's passion for flavour and enthusiasm for food shine through his recipes and his unerring ability to reassure nervous cooks will make …
From books.google.com.au
Author Rick Stein
Publisher Random House, 2011
ISBN 1446416445, 9781446416440


WARM TOMATO AND ONION SALAD WITH BEEF DRESSING AND ...
Transfer the tomato mixture to a rimmed baking sheet and roast just until warmed through, 1 to 2 minutes. In a large bowl, combine the tomato mixture, roasted red onions and white parts of the spring onions. Mix in the crusty bread croutons. Warm the remaining 5 ounces of beef dripping in a small saucepan. Add the vinegar, taste and season. Add ...
From cookingchanneltv.com
Servings 4
Total Time 55 mins
Category Appetizer


SEA BASS TRAYBAKE WITH PEPPERS AND PINE NUTS RECIPE ...
Heat the oven to 200°C/180°C fan/ gas 6. Toss the red peppers and onion in a roasting tin with a glug of oil and some salt and pepper, then bake for 30 minutes, tossing halfway through. Add the tomatoes, olives (and any marinade), capers and vermouth or white wine to the tray and bake for 10 minutes more.
From deliciousmagazine.co.uk
Estimated Reading Time 2 mins


BAKED STUFFED SEA BASS WITH WARM TOMATO VINAIGRETTE
Check that the fish is cooked; the flesh should be firm and flake easily. Remove from the foil, transfer to an oval plate and spoon the dressing over the top. Garnish with chopped basil leaves. NOTES : Stuffed with tomatoes, basil and pine nuts, then baked in …
From bigoven.com
Reviews 1
Servings 2
Cuisine American
Category Main Dish


SEARCH FOR RECIPES - FOOD NETWORK
Watercress salad with roasted tomato dressing. Easy. 1) Preheat the oven to 180C/Gas 4. 2) Take a roasting dish and lay the tomatoes out with the garlic. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast for 15 to 20 minutes until the tomatoes have burst and the jui . Prep Time. 10 mins. Cook Time. 20 mins. Serves. 6. Vine-Ripened Tomato …
From foodnetwork.co.uk


SEARCH FOR RECIPES - FOODNETWORK.CO.UK
Pan-fried mackerel with spicy tomato dressing. Easy. 1) Pan-fry the mackerel fillets for 2 minutes on each side. 2) At the same time heat 2 tablespoons of the olive oil and add the garlic and shallots. Cook for 2-3 minutes to soften slightly. 3) In a small bowl, add the tarragon to the rest of the ol . Prep Time. 10 mins. Cook Time. 5 mins. Serves. 2. Whole Sea Bass with Rosemary …
From foodnetwork.co.uk


FISH RECIPES - BBC GOOD FOOD
153 Recipes. We've got plenty of inspiration for easy fish suppers, including curries, pies and paellas. Discover recipes for cod, salmon, tuna, sea bass, hake, mackerel, haddock and plenty more. Advertisement. Load previous.
From bbcgoodfood.com


10 BEST SEA BASS SALADS RECIPES | YUMMLY
Pan Seared Sea Bass With Warm Spinach Salad Crisco. button mushrooms, Crisco Pure Canola Oil, sea bass fillets, tomato and 7 more. Orange Chipotle Sea Bass Taco Bowl Eat Up! Kitchen. black beans, cream, jalapeno chilies, lime, white vinegar, avocado and 19 more.
From yummly.com


SAUTéED SEA BASS WITH CHANTERELLES - SAVEUR
Transfer sauce to a small saucepan, season to taste with salt and pepper, and keep warm over lowest heat. Heat 1 tbsp. of the olive oil in a medium …
From saveur.com


GINO'S SEA BASS FILLETS AND TOMATO SALAD | THIS MORNING
Method. Cut each fish fillet in half, season with salt on the skin side. Heat 4 tablespoons of olive oil in a large frying pan over a medium heat and fry the fish, skin side down, for 3 minutes ...
From itv.com


OVEN-ROASTED SEA BASS WITH COUSCOUS AND WARM TOMATO ...
Save this Oven-roasted sea bass with couscous and warm tomato vinaigrette recipe and more from The Best of Cooking Light: Over 500 of Our All-Time Greatest Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com


10 BEST BEST SALAD DRESSING FOR SEAFOOD SALAD RECIPES - YUMMLY
Spice Islands Sea Salt, Spice Islands Celery Seed, sugar, tomato sauce and 4 more Creamy Avocado Salad Dressing bestfoods milk, Hellmann's or Best Foods Real Mayonnaise, salad greens and 3 more
From yummly.com


PLUM TOMATO RECIPES - NYT COOKING
Roasted Sea Bass With Warm Tomato Dressing Florence Fabricant. 35 minutes. Ziti With Smoked Salmon ... Sea Bass With Tomato Coulis, Basil and Asparagus Pierre Franey. 35 minutes . Polenta With Pepper-Onion Sauce Marian Burros. 20 minutes. Anna Teresa Callen's Pizza alla Cozze Florence Fabricant. 1 hour. Pizzapiazza Deep Dish Spinach Pizza Florence …
From cooking.nytimes.com


10 BEST SEA BASS PASTA RECIPES - YUMMLY

From yummly.co.uk


SALT-BAKED SEA BASS WITH WARM TOMATO VINAIGRETTE RECIPE ...
Save this Salt-baked sea bass with warm tomato vinaigrette recipe and more from Food & Wine Annual Cookbook 2005: An Entire Year of Recipes to your own online collection at EatYourBooks.com
From eatyourbooks.com


8 EASY AND TASTY THE BEST BUTTER ROASTED SEA BASS RECIPES ...
See recipes for The Best Butter-Roasted Sea Bass too. By using our services, ... pan fried sea bass sat on a salad of tomato, broad bean and pickled red onion, lemon and garlic yoguart, pine nut and roast chilli dressing. fillet of sea bass • plum toms • podded broad beans • sliced red onion • icing sugar • lemons • handful of pine nuts • of garlic ben20 Sea Bass En Papillote ...
From cookpad.com


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