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Seabass Pasta with Tomato Sauce |
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| Serves 2 |
Prep 5 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
For the sauce (or use Isle of Wight passata)
30ml olive oil
50g Isle of Wight Slow-roasted Tomatoes (use Unearthed Slow
Roasted Sun Drenched Tomatoes)
1 shallot, peeled and diced
Few basil leaves
1 tbsp tomato paste
For the seabass
200g seabass
1tbsp vegetable oil
1tbsp butter
Salt and pepper
Orecchiette pasta (use Barilla) for 2 people (about 100g)
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Adapted from James Martin
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Place the seabass skin side
down in a drizzle of olive oil and panfry for 2 minutes.
Flip over and cook for another 2 minutes.
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Bring a pan of water to the
boil and cook the pasta as per instructions (about 12
mins) and drain.
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For the sauce: pop the oil
into a pan, add the shallot cook for 2 minutes. The add
the tomato paste, herbs and 3 tbsp of pasta water to
combine. Add salt & pepper.
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Add the pasta into the pan
with the sauce and combine. Stir through the Slow-roasted
Tomatoes to finish.
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To serve, spoon the pasta onto
the plates and finish with the seabass, cut into 3 pieces
per person
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DAILY
DINNERS 
