12-31-2004, 03:49 PM
Ingredients
1 black sea bass fillet
½ tsp coriander seeds
1 tomato, seeds removed, chopped
100ml/3½fl oz good olive oil
1 clove garlic, crushed to a paste
3 black pitted olives, sliced
small handful shredded basil leaves
squeeze of lemon juice
salt to taste
Method
1. Sauté the courgette, onion and garlic in oil for 2-3 minutes.
2. Season the tomatoes and coat with the roasting ingredients.
3. Bake in a hot oven for 6-7 minutes.
4. Season the fillet and drizzle over the oil.
5. Sear in a hot griddle pan for 2-3 minutes.
6. Put the herbs in a bowl and add the cooked onions and courgette.
7. Add the oil and vinegar and toss the salad to coat it.
8. Place the salad on a serving plate.
9. Cut the boiled egg into quarters and place on the salad.
ust before you serve.
[signature]
1 black sea bass fillet
½ tsp coriander seeds
1 tomato, seeds removed, chopped
100ml/3½fl oz good olive oil
1 clove garlic, crushed to a paste
3 black pitted olives, sliced
small handful shredded basil leaves
squeeze of lemon juice
salt to taste
Method
1. Sauté the courgette, onion and garlic in oil for 2-3 minutes.
2. Season the tomatoes and coat with the roasting ingredients.
3. Bake in a hot oven for 6-7 minutes.
4. Season the fillet and drizzle over the oil.
5. Sear in a hot griddle pan for 2-3 minutes.
6. Put the herbs in a bowl and add the cooked onions and courgette.
7. Add the oil and vinegar and toss the salad to coat it.
8. Place the salad on a serving plate.
9. Cut the boiled egg into quarters and place on the salad.
ust before you serve.
[signature]