Baked sea bass with tomato confit and black olives

Posted: February 12, 2012 by nietize in French, Sea bass
Tags: , ,


From I Know how to Cook – Ginette Mathiot
Serves 2

1 garlic clove
1 sea bass, about 800g, gutted and cleaned
100ml olive oil plus extra to serve
50g butter
12 sun-dried tomatoes
12 black olives, stoned
12 basil leaves, chopped

Preheat the oven to 160 degrees. Rub an oven proof dish with the garlic clove, and place the sea bass in the fish. Pour in the olive oil, lemon juice and 100ml water over the fish, and dot with the butter. Bake for about 16 minutes, basting frequently. To check whether the fish is cooked, insert a wooden toothpick: it should pass easel through the thickest part of the fish. If it does not, cook for a further 5 minutes before checking again. Just before the fish is cooked, add the tomatoes and olives to the dish and return to the oven.

When the fish is cooked, drain the cooking juices into a small pan, place on a high heat and simmer until half the liquid has evaporated. Add a splash of olive oil and season with salt and pepper. To serve, return the reduced sauce to the oven proof dish with the sea bass and garnish with the basil.

This is a Franck Raymond recipe, the head chef at Mon Plaisir at Covent Garden, London. Have to admit I wasn’t a huge fan of that restaurant, I went there once and I thought it was alright, nothing really fantastic. But I suspect my impression of that dinner was marred by the fact that I was sat right next to the cheese board. I actually didn’t know what the smell was until someone unveiled the cheese board by removing the cloth that was covering it.

Anyway, this is a good simple recipe for sea bass. I used sea bass fillets rather than the whole fish. I am now tempted to go back to Mon Plaisir to get a second opinion on the food there!


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