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Sea Bass
à la Niçoise |
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| Serves 4 |
Prep 45 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
4 large red mullet or 3 sea bass (approx 350g each), gutted and
scaled
150ml olive oil
1 onion
3 tbsp chopped parsley
1 tbsp tomato purée
4 tbsp dry white wine
1 kg tomatoes, peeled, deseeded and chopped (known as concassé)
plain flour for dusting
125g black olives(optional)
1 lemon, cut in thin slices
salt & pepper
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Heat 4 tbsp oil in a sauté pan
over a medium heat. Add the onion and cook until softened.
Reduce the heat to low, add the parsley and cook for about
5 mins
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Dilute the tomato purée with
the white wine. Add it to the sauté pan with the concassé
tomatoes, season and cook, covered for 15 mins, stirring
occasionally, until you have a thick sauce.
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Preheat the oven to 180C/ Fan
160C/ Gas 4. Season the fish and lightly dust them with
flour.
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Heat the remaining oil in a
large non-stick frying pan or roasting tin over a
medium-high heat. Once the oil is hot, add the fish and
cook for about 5 mins each side. Remove the fish from the
frying pan and transfer them to an ovenproof baking dish.
Top the fish with the tomato sauce and lemon slices.
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Cook in the oven for 15-20
mins. Serve immediately.
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DAILY
DINNERS 
