Seabass with Provencal Sauce Recipe

seabass at sampson barton
Grilled Seabass with Provencal Sauce

Ingredients
Serves 4
  • 4 8oz seabass fillets
  • 2 tbsp olive oil
  • 1 small red onion, chopped
  • 1 small green pepper, chopped
  • 1 medium courgette, quarted lenghways and chopped
  • 1tsp chicken bouillon, dessolved in water
  • 1 tin chopped tomatoes
  • half tsp sugar
  • 1 tsp tomato puree
  • black pepper
  • 2 tbsp fresh chopped basil
  • 1 garlic clove, crushed
For the provencal sauce
step 1. Heat 2 tbsp of olive oil in a large heavy saucepan.
step 2. Add the onions,garlic, pepper and courgette and gently cook until onions are soft.
step 3. Add the tomato puree and sugar, mix well together.
step 4. Add chicken stock, tomatoes and basil.
step 5. Season and simmer for about 10 - 15 minutes.

For the seabass
step 1. Descale and trim into neat fillets, keeping skin on.
step 2. Score the fillets with a sharp knife.
step 3. pan fry, skin side down in a small amount of oil.
step 4. Season the top of the fillet and cook from the bottom up.
step 5. When the fillets are 90% cooked , flip over and finish on the other side.
step 6. Spoon over some of the cooking oil to add an extra crispness to the skin.
step 7. Serve the fillets skin side up on top of provencal sauce.
bl imgTips...
scoring the fillets will helps prevent the fish from curling gently hold the fillets down for about 30 seconds in the pan when cooking can help the fish from shrinking too.

When cooking the fish the flesh will change from translucent to white as it cooks.