Steamed seabass with tomato sauce and gremolata recipe
Steamed seabass with tomato sauce, borlotti beans, taggiasca olives & gremolata Fresh, simple and full of Italian flavours, this steamed sea bass dish is great for a summer dinner party. 1kg/2lb 4oz vine-ripened cherry tomatoes or datterini tomatoes150g/5½oz white bread with crusts removed40g/1½oz cabernet sauvignon vinegarpinch saffron180g/6¼oz extra virgin olive oil50g/1¾oz unsalted butterpinch sea salt flakes 1kg/2lb 4oz vine-ripened cherry tomatoes or datterini tomatoes 150g/5½oz white bread with crusts removed 40g/1½oz cabernet sauvignon vinegar pinch saffron 180g/6¼oz extra virgin olive oil 50g/1¾oz unsalted butter pinch sea salt flakes 20g/¾oz celery leaf20g/¾oz fresh basil leaves20g/¾oz fresh parsley1 small garlic clove, grated1 unwaxed lemon, zest and juice20ml/⅔fl oz pickle liquor (equal parts white wine vinegar, water and sugar)80–100ml/2¾–3½fl oz extra virgin olive oilpinch sea salt flakes 20g/¾oz celery leaf 20g/¾oz fresh basil leaves 20g/¾oz fresh parsley 1 small garlic clove, grated 1 unwaxed lemon, zest and juice 20ml/⅔fl oz pickle liquor (equal parts white wine vinegar, water and sugar) 80–100ml/2¾–3½fl oz extra virgin olive oil pinch sea salt flakes 280g/10oz podded borlotti beans160g/5⅔oz Taggiasca olives 280g/10oz podded borlotti beans 160g/5⅔oz Taggiasca olives 4 x 200g/7oz centre cut wild sea bass fillets from a 1–2kg/2lb 4oz–4lb 8oz fish, filleted and bones removed 4 x 200g/7oz centre cut wild sea bass fillets from a 1–2kg/2lb 4oz–4lb 8oz fish, filleted and bones removed Method To make the tomato sauce, add the tomatoes, bread, vinegar, saffron and sea salt to a blender or food processor. Blend on a medium speed for about 2 minutes, slowly adding the olive oil.Pass the mixture through a chinois or sieve then set aside. To make the gremolata, roughly chop all the herbs and combine together in a bowl. Add the garlic and lemon zest, then add the lemon juice, pickle liquor and olive oil and mix well.To make the borlotti beans and olives, place the borlotti beans in a pan of unsalted cold water. Bring to the boil and simmer until soft and yielding, somewhere between 25–40 minutes.Drain the beans and mix with the olives.To make the sea bass, steam the sea bass fillets for 5–8 minutes depending on size.When ready to serve, gently warm the tomato sauce through in a saucepan (don’t boil it) and add the butter.To serve, split the tomato sauce between four plates, filling the base of each plate. Top the sauce with a scoop of gremolata and a scoop of the bean and olive mixture.Finally, top each plate with a steamed sea bass fillet. To make the tomato sauce, add the tomatoes, bread, vinegar, saffron and sea salt to a blender or food processor. Blend on a medium speed for about 2 minutes, slowly adding the olive oil. To make the tomato sauce, add the tomatoes, bread, vinegar, saffron and sea salt to a blender or food processor. Blend on a medium speed for about 2 minutes, slowly adding the olive oil. Pass the mixture through a chinois or sieve then set aside. Pass the mixture through a chinois or sieve then set aside. To make the gremolata, roughly chop all the herbs and combine together in a bowl. Add the garlic and lemon zest, then add the lemon juice, pickle liquor and olive oil and mix well. To make the gremolata, roughly chop all the herbs and combine together in a bowl. Add the garlic and lemon zest, then add the lemon juice, pickle liquor and olive oil and mix well. To make the borlotti beans and olives, place the borlotti beans in a pan of unsalted cold water. Bring to the boil and simmer until soft and yielding, somewhere between 25–40 minutes. To make the borlotti beans and olives, place the borlotti beans in a pan of unsalted cold water. Bring to the boil and simmer until soft and yielding, somewhere between 25–40 minutes. Drain the beans and mix with the olives. Drain the beans and mix with the olives. To make the sea bass, steam the sea bass fillets for 5–8 minutes depending on size. To make the sea bass, steam the sea bass fillets for 5–8 minutes depending on size. When ready to serve, gently warm the tomato sauce through in a saucepan (don’t boil it) and add the butter. When ready to serve, gently warm the tomato sauce through in a saucepan (don’t boil it) and add the butter. To serve, split the tomato sauce between four plates, filling the base of each plate. Top the sauce with a scoop of gremolata and a scoop of the bean and olive mixture. To serve, split the tomato sauce between four plates, filling the base of each plate. Top the sauce with a scoop of gremolata and a scoop of the bean and olive mixture. Finally, top each plate with a steamed sea bass fillet. Finally, top each plate with a steamed sea bass fillet.