Stone Bass, tomato butter and grilled courgettes.

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licious Stone Bass, tomato butter and grilled courgettes.

2x 180-200g stone bass fillets (you can use most white fish cod or seabass)

500g cherry toms (fresh tomato juice)

50ml double cream

25g butter (Very cold)

1 large courgette

1 shallot

Mint/tarragon

4 green olives

4 black olives

4tbls olive oil (cold press rapeseed oil)

Sal pepper

1 lemon

First blitz the cherry toms in a blender until smooth, pass through a sieve, add to a pan and bring to the boil, add the cream and reduce by half. Remove from the heat and place in the blender, blitz and add the cold butter slowly until incorporated,

Thinly slice the courgette and if you have a grill pan heat and mark the courgettes (try not to overcook you want them half cooked) if not you can just flash fry in a very hot pan. Thinly slice the shallots, and pick some mint and tarragon leaves and cut the olives in half, mix all in a large bowls with some olive oil and salt & pepper.

Now in a clean pan heat some oil, season the fish and place skin side down in the pan, turn the heat down to medium and cook for about 5 mins, turn the fish over and cook for another 3-5 mins,

To plate, place some tomato butter on the center of the plate and spread into a circle, place half of the courgette salad in the middle, place the fish on the top of the courgette.

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